Onions Stuffed with Tuna Fish
Cebollas Rellenas de Atún
This is a typical dish in Asturias where it is usually made with fresh tuna in summer and early autumn or, out of season, with canned tuna or bonito in oil.
Prep Time: 30 min.[PT30M]
Cook Time: 1 hr.[PT1H]
8 medium onions
Peel the onions and cook for 30 minutes in boiling salted water. Drain and remove the center using a curved knife. Chop the parts you have removed and fry in the oil with the chopped garlic clove until beginning to brown. Add the tuna in small pieces (if using canned tuna, crumble it), fry lightly and add the tomato sauce. Stuff the onions with this preparation and arrange upwards in an oven-proof dish.
Sauce: Fry the chopped onion and garlic. Add the flour and fry until just turning color, pour in the wine and stock and stir. Add the pepper and cinnamon stick. Cook for 5 minutes. Check the seasoning and pour the sauce over the onions. Cook for 10 minutes over the flame or in the oven, occasionally spooning sauce over the onions. Serve sprinkled with chopped parsley. The same stuffing and method can be used to stuff potatoes, peppers, or zucchini.
Selected by María Jesús Gil de Antuñano
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