Bonito tuna with onions and tomatoes
6 servings
60 minutes
Bonito tuna with onions and tomatoes is a true reflection of traditional Spanish cuisine, where simple yet rich flavors come together in a harmonious dish. Cooked slowly, the fish absorbs the aroma of white wine and aromatic herbs, gaining a tender texture and rich taste. Onions sautéed to a golden hue add a sweet note, while tomatoes provide juiciness and a slight tanginess. The dish is perfect for a cozy family dinner when you crave something exquisite yet not too complicated to prepare. It is served hot, accompanied by fresh bread or potato garnish. In Spanish regions, it is often prepared in coastal homes where fresh tuna is a frequent guest in the kitchen. This dish tells the story of the sea, sun, and leisurely gatherings accompanied by guitar sounds.
1
In a large skillet, heat the oil. Add the onion and sauté, stirring, for 5 minutes until the onion is soft and translucent. Sprinkle in the flour and continue cooking for another 2 minutes.
- Olive oil: 6 tablespoons
- Onion: 2 heads
- Wheat flour: 1 teaspoon
2
Now add the chopped seedless tomato flesh to the pan and continue stirring, breaking it up with a spatula. After 5 minutes, pour in the wine, add herbs, and season everything with salt. Continue cooking for another 15 minutes.
- Tomatoes: 750 g
- Dry white wine: 175 ml
- Bay leaf: 2 pieces
- Salt: to taste
3
Now place the fish in the pan, cover with a lid, and simmer on low heat for another 10 minutes. Serve immediately when ready.
- Bonito fillet: 1.2 kg