Tuna encebollado en colorado is a traditional Barbadian cuisine dish whose star product is tuna. A simple recipe to cook an extraordinary product.
Ruben from El Campero Restaurante in Barbate, Cádiz, shares with us his Bluefin Tuna with Onions Recipe.
- 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
- Half a spoonful of sweet paprika
- 2 tablespoons of reserved sherry vinegar
- Add the oil to a pan and start frying the sliced garlic, the finely chopped onion, and the oregano.
- Let it fry over medium heat until the onion is transparent, but without taking color.
- Add half a spoonful of paprika and two tablespoons of sherry vinegar and four spoonfuls of water.
- Cut the tuna into small pieces and add it to the pan. Add salt.
- Let it cook for 5 minutes so that the tuna is juicy.
- Set aside and serve hot.
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.
El Campero Restaurante Barbate, Cádiz
To talk about El Campero is to talk about bluefin tuna, Almadraba tuna, Barbate, its sea… it is to talk about tradition and respect for our coasts and natural products: wild fish and seafood from the Costa de la Luz.
But also of the retinto meats and Iberian pork from the countryside of Cadiz, of the vegetables from the famous orchards of Conil de la Frontera, of the generous wines that give us the vines of Jerez, Sanlúcar or Chiclana and the sweet desserts that we have to finish.
A meal at El Campero, with more than 40 variants of bluefin tuna dishes, becomes a unique experience, difficult to detach from the palate and memories.