Atum de Cebolada
Atum de Cebolada (ah-TOOM deh seh-boh-LAH-dah)
Tuna with Onion Sauce
Fresh tuna steaks seared and smothered in a sweet, tangy sauce of caramelized onions, vinegar, and bay leaf — a classic Cape Verdean seafood dish.
Nutrition & Info
Allergen Warnings
Equipment Needed
Presentation Guide
Vessel: oval platter
Garnishes: caramelized onions, bay leaf
Accompaniments: white rice, boiled potatoes
Instructions
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1
Season tuna steaks with salt, pepper, and paprika.
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2
Heat 2 tbsp olive oil in a skillet over high heat. Sear tuna 2 min per side for medium-rare. Set aside.
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3
In the same skillet, add remaining oil. Cook onions on medium heat 15 min until deeply caramelized.
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4
Add garlic, bay leaves, and vinegar. Cook 2 min, stirring to deglaze.
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5
Return tuna to the pan, spooning onion sauce over the fish. Cook 1 min to warm through.
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6
Serve tuna topped generously with the caramelized onion sauce.
Did You Know?
Cape Verde's tuna fishing industry is so important that the arrival of the tuna season is celebrated with festivals on several islands.
Chef's Notes
Equipment Tips
- large skillet
- sharp knife
- spatula
Garnishing
caramelized onions, bay leaf
Accompaniments
white rice, boiled potatoes
The Story Behind Atum de Cebolada
The combination of fresh tuna and cebolada (onion sauce) reflects Cape Verde's dual Portuguese and African heritage. Portuguese colonizers brought the vinegar-onion technique, while local fishermen supplied the magnificent Atlantic tuna that makes this dish sing.
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