Several years ago, I was taken to a hidden gem of a chiringuito (beach bar) which instead of being on ochre, sandy shores lapped by the azure blue waters of the Atlantic, was located on a raised promontory overlooking the beaches of Tarifa below. Arriving for an early lunch, we chose to sit at a suspended table that gently swayed with the breeze, lulling us under the shade of the pine trees.
As romantic as this sounds, in hindsight, it was probably not the most convenient of places to sit at for lunch as between our crossed legs, our beach bags and cutlery there was hardly any room for the plates! Salads and fish were ordered but there was one standout dish that I shall always associate it with that suspended table under the pine trees; atún encebollado.
divinacocina
From what I could conceive at the time, it was just large cubes of fresh tuna cooked in an onion broth. Both delicious and easy to recreate…or so I thought; having tried different versions of this at various restaurants and tapas bars.
I recently came across a youtube clip by Karlos Arguiñano, a chef from the Basque Country (Spain) who I used to watch on TV as a child, where he was preparing the dish, atún encebollado and decided it was time to give it a go myself.
I like the idea of serving this over potatoes but not chips, as happens in many tapas bars but roast potatoes just won’t do in this dish as you don’t want crunchy bits. Pommes de terre à la boulangère, with a texture that almost dissolves into the bouillon is ideal as it mirrors the texture of the tuna.
Atún Encebollado with my cheat Pommes de Terre à la Boulangère
This dish has two parts – the tuna and the potatoes which I recommend are cooked indepedently of eachother. Some recipes will ask for potatoes, tuna and onions be cooked simultaneously as a casserole but I’m not a fan of doing it this way. Work with the potatoes first as this needs a longer cooking and is more forgiving should you need to do this ahead of time and won’t dry out should the dish need to sit for a while whilst you organise yourself with the tuna. Use stock cubes/liquid bouillon to speed up the process.
Pommes de Terre à la Boulangère (my quick cheat version)
Ingredients:
3 large potatoes
1 large white onion
2 garlic cloves
A sprig of thyme
2 Bay leaves
A glass of white wine/dry sherry
1/2 litre Vegetable stock
Butter
Oil
Salt and pepper
Method:
1st: Slice the onion and sauté in oil and butter until translucent (5-10mins).
2nd: Slice the potatoes into thick slices; skin on and add to the onions. Sauté for 10mins.
3rd: Deglaze the pan with a good glug of white wine. Chop the garlic cloves and add to the pan with the thyme and bay leaves. Season well and pour in the vegetable stock.
4th:Make sure the stock just covers the potatoes and simmer for 10-15mins.
5th: Pre-heat the oven to 200°C.
6th: Butter the bottom and sides of an oven dish. Add the potatoes, onion and stock and cook in the oven until the potatoes are tender and coloured on top.
Atún Encebollado
Cook this once the potatoes have gone into the oven or at a later time.
Ingredients:
500g tuna
5 medium white onions
2 garlic cloves
1/2 litre of fish stock
A glass of white wine/dry sherry
1 Tspn pimentón (dulce)
1 Bay leaf
Butter
Oil
Parsley to decorate (optional)
Method:
1st: Slice the onions and sauté in oil and butter until translucent (5-10mins)
2nd: Deglaze the pan with a good glug of white wine. Chop the garlic cloves and add to the pan with the bay leaf and the pimentón. Season well and pour in the fish stock.
Simmer for approx 15mins making sure the pan does not dry out.
3rd: Cut the tuna steaks (I prefer using fatty tuna for a dish like this) into large chunks and add to the onions towards the end of the cooking time. Serve once cooked.
Note: If you prefer using tuna loin instead of fatty tuna, I recommend not adding this to the onions but to griddle it to your liking and then serve with the onions poured over.
Serve hot and as Karlos himself would say, “Rico, rico con fundamento.”
Just the other day, a facebook memory popped onto my timeline and catapulted me back to my Summer holiday in Hawaii, July 2018.
Avocado: adding creaminess to the dish
