Atún encebollado – tuna with slow-cooked onions and chips

Ingredients for 4 portions

• 700 gFresh tuna, in 3 cm chunks
• to tasteSalt
• to tasteBlack pepper
• 6 tbspOlive oil, for the onions
• 1 kgYellow onion
• 4 clovesGarlic
• 2Bay leaves
• 1 tspPaprika, sweet
• 150 mlWhite wine, or fino sherry

On the side

• 800 gPotato
• 4 tbspOlive oil, for frying (what the chips soak up)

Method

1. Peel the onions and slice them thinly. Peel and slice the garlic.
2. Heat the oil in a wide casserole and add the onions, garlic, bay leaves and a pinch of salt. Cook gently for about 30 minutes, stirring now and then, until the onions are very soft and starting to colour.
3. Meanwhile, peel the potatoes, cut them into chips, then rinse and pat them dry.
4. Pat the tuna dry with kitchen paper and season with salt and pepper.
5. Heat plenty of oil in a frying pan (about 2 cm deep) and fry the chips in batches over a medium-high heat for 8–10 minutes, until golden. Drain on kitchen paper, salt them and keep warm in a low oven.
6. Stir the paprika into the onions and pour in the wine. Let it bubble for 2–3 minutes to cook off the alcohol.
7. Add the tuna, cover it with the onions, put the lid on and cook gently for 5–6 minutes, until cooked on the outside but still juicy inside. Don't cook it any longer or it will dry out.
8. Serve the tuna with its onions and the chips alongside.

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