Atum de Cebolada — Print Recipe

Fresh tuna steaks seared and smothered in a sweet, tangy sauce of caramelized onions, vinegar, and bay leaf — a classic Cape Verdean seafood dish.

Ingredients

1 Season tuna steaks with salt, pepper, and paprika.
2 Heat 2 tbsp olive oil in a skillet over high heat. Sear tuna 2 min per side for medium-rare. Set aside.
3 In the same skillet, add remaining oil. Cook onions on medium heat 15 min until deeply caramelized.
4 Add garlic, bay leaves, and vinegar. Cook 2 min, stirring to deglaze.
5 Return tuna to the pan, spooning onion sauce over the fish. Cook 1 min to warm through.
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.