This is a delicious little combination. Tuna is one of my favourite fish – it’s a dense and satisfying fish that’s almost a steak. It has a savoury, earthy flavour which means the accompaniment of some deliciously sweet, meltingly tender onions was a perfect pairing. The addition of Spanish Fino sherry added an aromatic, sweetness of its own. This is a simple and very effective little combo – well worth trying for yourself.
INGREDIENTS: Serves 2
2 x 200-250g tuna fillets
1 garlic clove (mashed into a pulp with 1/2 teaspoon salt)
1/3 cup fino sherry
freshly ground black pepper
2 large onions (thinly sliced)
4 tablespoons olive oil
1 cup Fino sherry
salt & freshly ground black pepper
1/2 lemon (juice of)
3 tablespoons olive oil
2 tablespoons fresh flat-leaf parsley (finely chopped)
Combine the garlic pulp, sherry and pepper in a small bowl. Rub the marinade into the tuna steaks, cover with plastic wrap and leave in the fridge for 1 hour.
Heat the oil in a large frying pan over a moderate heat until hot. Add the onions and stir fry for 2-3 minutes until soft. Reduce the heat to very low and let the onions cook for a further 40 minutes, stirring every couple of minutes until dark golden brown and very soft. Pour in the sherry and turn up the heat slightly to simmer out the alcohol for 1 minute. Remove from the heat. Season with salt & pepper and stir in the lemon juice. Cover and leave while you cook the fish.
Heat another frying pan over a medium high heat with the olive oil until hot add the tuna steaks and cook for 2 minutes each side (depending on thickness) until cooked, but a little pink inside. Remove from the pan and rest for 1 minute before serving.
Spoon a generous spoonful of onions onto a plate and then top with the tuna steak and a sprinkling of parsley. Serve with lemon wedge if you like. I served mine with a few different salads.