Tuna in ‘Cebolada’ / Atum de Cebolada


One of my favourite dishes is the one I am presenting tonight. Eating this takes me back to those hot summer evenings in the south of Portugal, or to mid-week lunches in my grandmother house. She would serve it with boiled potatoes in their skins, with the sauce dripping into the bottom of each plate, to later be soaked with a slice of sourdough. Tonight we had it with delicious, crispy green beans.

Tuna in ‘Cebolada’ 

Serves 2 


2 fresh tuna steaks
200 gr of santini tomatoes (chopped)
1 red onion (thinly slices)
1 bird eye chill (pi-piri chill)
Splash of vinegar
2 garlic cloves (finely chopped)
3 tbsp of extra virgin olive oil
Salt & pepper

Steamed green beans to serve.


In a frying pan, slowly fry the onions in the olive oil. Add chilli, the chopped tomatoes and the garlic and slowly cook until everything is very soft. Pour in the vinegar. Season with salt & pepper. Place the tuna steaks on top of the tomato sauce and cook them each side for around 3-4 minutes. Serve on top of the steamed green beans with a few tablespoons of the sauce on top.






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