I get such enjoyment from finding recipes like this; the tradition of passing them from person to person and generation to generation.There´s no taste like home, and I feel so honoured to have been given this recipe by one of our Spanish guests from Sevilla. Atun encebellado al Jerez is a very typical southern Andalucian dish originating from Costa de la luz.The"coast of light"extends from Tarifa in the south,taking in the coast lines of the gulf of Cadiz and the provinces of Cadiz and Huelva right up to our home at the mouth of the Guadiana river.There are, like any recipe, some some small regional tweaks, but it tastes just like the madre would have made - good home cooking at its best.Thank you Lola, I hope I did justice to your your recipe.It certainly tasted as good as the night you cooked it for us here at Casa Rosada, round our kitchen table.
Atun encebellado al JerezFor 4 people
1 Tuna loin (kilo)
4 large Spanish onions or 6 medium onions, thinly sliced
1 glass of sherry or manzanilla wine (250g)
Salt and pepper
Butter ( 2-3 tablespoons)
Olive oil ( to sear the tuna)1 chicken stock cube (optional)
Cut the tuna into medium sized pieces,sprinkle them with salt and pepper.Coat the tuna pieces with flour and fry them briefly in olive oil (to sear them).Set the tuna aside to drain on kitchen paper and put
put them in a large ovenproof clay dish. In another pan, heat up the butter with a littlle olive oil and add the onions.Sautée the onion over avery low heat until it is golden brown and tender. add ateaspoon of flour to thicken the sauce.Keep frying very lightly and add the glass of sherry.Flambée it or cook it over alow heat for about ten minutes in order to burn off the alcohol.Add to the bowl with the tuna and cook it over a low heat for 5or 10 minutes.At this stage you can add the stock if you want.Serve with parsley and butter coated new potatoes. Put the clay pot in the middle of the kitchen table, with the potatoes, a basket of bread and let everybody serve themselves.