Bonito with Onion
A typically Basque recipe that can be made with bonito or tuna. Tuna has darker flesh and is considered inferior to the lighter, more delicately-flavored bonito. Both have a number of different species and are members of the tuna family. The secret of this recipe is that the onion -- with or without pepper because this recipe can be made with onion only -- should be cooked so slowly that it almost caramelizes but without burning.
Prep Time: 20 min. [PT20M]
Cook Time: 1 hr. [PT1H]
1 slice of bonito weighing 2 1/4 lb
Peel the onion and slice finely. Wash the peppers, remove the stalk and seeds, and cut into strips. Heat the oil in a two-handled frying pan and fry the onion and pepper, seasoned and covered, over a gentle heat until tender and almost caramelized. (This can also be done in a covered pan in the microwave for 10 minutes on high, finishing of the process over the heat.) Remove the skin and the bone from the center of the slice of bonito. Divide into two thick fillets, season and add to the onion and pepper mixture. Boil for one minute and serve. The bonito must be only just cooked to keep it moist.
Selected by María Jesús Gil de Antuñano
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