Recette de thon rouge aux oignons

Le thon encebollado en colorado est un plat traditionnel de la cuisine barbadienne dont le produit vedette est le thon. Une recette simple pour cuisiner un produit extraordinaire.

Ruben du restaurant El Campero à Barbate, Cadix, partage avec nous sa recette de thon rouge aux oignons.

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Yield: 2

Bluefin Tuna with Onions Recipe

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Ingredients

• 9 ounces (250 grams) of bluefin tuna mormo (The mormo is one of the parts of the bluefin tuna found in the head, below the morrillo) of Almadraba (you can also use contramormo or parpatana. It is important that it is a fatty part)
• Half a glass of water
• Extra virgin olive oil
• 2 cloves of garlic
• 1 large onion
• 1 bunch of wild oregano
• Salt
• Half a spoonful of sweet paprika
• 2 tablespoons of reserved sherry vinegar
• Water

Instructions

1. Add the oil to a pan and start frying the sliced garlic, the finely chopped onion, and the oregano.
2. Let it fry over medium heat until the onion is transparent, but without taking color.
3. Add half a spoonful of paprika and two tablespoons of sherry vinegar and four spoonfuls of water.
4. Cut the tuna into small pieces and add it to the pan. Add salt.
5. Let it cook for 5 minutes so that the tuna is juicy.
6. Set aside and serve hot.

Nutrition Information:

Yield:

2

Serving Size:

1
Amount Per Serving: Calories: 1Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 0mgCarbohydrates: 0gFiber: 0gSugar: 0gProtein: 0g

The nutritional information provided is approximate and can vary depending on several factors, so is not guaranteed to be accurate.

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El Campero Restaurante Barbate, Cádiz

Parler d’El Campero, c’est parler du thon rouge, du thon d’Almadraba, de Barbate, de sa mer… c’est parler de tradition et de respect de nos côtes et de nos produits naturels : le poisson sauvage et les fruits de mer de la Costa de la Luz.

Mais aussi des viandes retinto et du porc ibérique de la campagne de Cadix, des légumes des célèbres vergers de Conil de la Frontera, des vins généreux qui nous offrent les vignes de Jerez, Sanlúcar ou Chiclana et des desserts sucrés que nous devons terminer.

Un repas à El Campero, avec plus de 40 variantes de plats à base de thon rouge, devient une expérience unique, difficile à détacher du palais et des souvenirs.

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Author: Tim Kroeger

Tim learned to appreciate the Spanish cuisine during his many travels to Spain. He now lives in Spain always in search of new easy, and delicious recipes. Tim likes to travel to Spain's different regions to learn more about Spanish Food from the locals and to try traditional dishes from all parts of Spain.