Tuna with Onion, Fino and Saffron

Name: Tuna with Onion, Fino and Saffron
Cuisine: Spain
Ingredients: freshly ground black pepper; 1 large mild onion, sliced; 750 g/1½ lb tuna fillet; 1/10 g/50 saffron filaments or 1 sachet powdered saffron; 2–3 tablespoons extra virgin olive oil; 150 ml/5 fl oz fino (dry sherry); 1/10 g/50 saffron filaments or 1 sachet powdered saffron; a handful or two of fresh or frozen peas (optional); a handful or two of fresh or frozen peas (optional); sea salt

Preparation info

serves
4 to 6

Difficulty
Easy

Appears in

The Scented Kitchen

By Frances Bissell

Published 2012

About

One of my favourite Spanish restaurants is the Bar Bigote in Sanlúcar de Barrameda, downstream from Seville at the mouth of the Guadalquivir, run by the Hermoso brothers. Here is one of their excellent fish recipes – you will find that it also works very well with thick cod or even salmon fillets.

Ingredients

750 g/1½ lb tuna fillet
freshly ground black pepper
1 large <

Europe
Spain
Stew
Fish course
Pescatarian
Gluten-free
Mediterranean

Method

Cut the fish into 5 cm/2 inch chunks, season lightly and put to one side while you cook the onion in olive oil. This will take 40 to 50 minutes, as the onion should be cooked almost to a purée by the time