Atún Encebollado

TRADITIONAL ENCEBOLLADO IS A RICH, BRAISED ONION SAUCE THAT FORMS A GOLDEN-BROWN COLOUR DURING ITS LONG, SLOW COOKING. IT IS OFTEN USED TO COOK SEAFOOD SUCH AS SAND CLAMS, AND CAN BE SLIGHTLY FIERY WHEN THE CHEF GIVES IT A GOOD HIT OF WHITE PEPPER. THE DOWNSIDE IS THAT WHEN TUNA IS COOKED IN ENCEBOLLADO THE FLESH CAN DRY OUT. ALTHOUGH I RESPECT THE CHEFS WHO COOK THIS DISH, IT DOES COME FROM ANOTHER ERA WHEN THE SPANISH ROUTINELY COOKED THE LIVING DAYLIGHTS OUT OF THEIR FISH.