Atum de Cebolada (Tuna Steak with Onions and Tomatoes)

Show: Episode:

Picture of Atum de Cebolada (Tuna Steak with Onions and Tomatoes) Recipe Photo: Atum de Cebolada (Tuna Steak with Onions and Tomatoes) Recipe
Rated 5 stars out of 5
  • Rate This Recipe
  • Read 5 Reviews
Total Time:
1 hr 20 min
Prep
10 min
Cook
1 hr 10 min
Yield:
4 servings
Level:
--
x

Save To My Recipe Box

Please limit to 20 characters

Saving Recipe

Adding Recipe

Or Do Not Add

Success

This recipe was saved to your Folder_Name folder.

x

Save To My Recipe Box

Please sign in to save this recipe to your Recipe Box!!

25 Characters Max

Enter Time:

:
:

You can create up to five timers

Ingredients

Directions

Preheat the fryer. In a large saute pan, with a lid, over medium heat, add the oil. When the oil is hot, crush the bay leaves into the oil. Cook for 30 seconds. Add the onions. Season with salt and pepper. Saute until wilted, about 4 to 6 minutes. Add the garlic, tomatoes and water. Season with salt and pepper. Bring the mixture to a simmer, reduce the heat to medium low, cover and cook for 30 minutes. Season both sides of the tuna with salt and pepper. Add the tuna to the pan, spooning some of the tomato mixture over the steaks, cover and cook until the tuna is tender, about 12 to 15 minutes. Fry the potatoes until golden brown, about 3 to 4 minutes. Drain on paper towels. Season with salt and pepper. To serve, remove the steaks from the pan and place on a serving plate. Add the parsley to the sauce and mix well. Spoon the tomato mixture over the tuna. (**If you want the sauce thinner, add in a little water) Pile the fried potatoes next to the tuna. Garnish with 4 to 5 of the olives and serve.

Print Recipe

Browse Reviews by Keywordnew!

Loading review filters...

COMMENT ON THIS PROJECT

    

Sign in

All fields are required.

E-mail Address:

Password:

Remember me on this computer

Signing in

Please enter your email address and we will send your password

E-mail Address

Your password has been sent and should arrive in your mailbox very soon.

Not a member?

Sign up for My Food Network to share photos, show off your style, and connect to an enthusiastic and helpful community.

It's free and easy.

Review This Recipe

You must be logged in to review this recipe.

Newest Ratings and Reviews

Read all 5 reviews

  • on October 09, 2011

    Flag

    This was absolutely delicious!!

    I didn't include the potatoes either and it was very filling on its own.

    Will totally make this again, especially since my mom is old school and wouldn't care to eat a tuna steak that was "raw" in the middle.

    people found this review Helpful.
    Was this review helpful to you? Yes | No
  • on May 22, 2011

    Flag

    Very Good

    people found this review Helpful.
    Was this review helpful to you? Yes | No
  • on December 03, 2009

    Flag

    I also omitted the potatoes. I instead added diced zucchini around twenty minutes into the simmering time. Lo-carb and filling!

    people found this review Helpful.
    Was this review helpful to you? Yes | No
Advertisement

What's Hot

Iron Chef America

Hosted by: Alton Brown

Free Recipe of the Day Newsletter

Let Food Network chefs plan what's for dinner, with quick and easy recipes delivered to your inbox daily.

Ads by Google

© 2013 Television Food Network G.P. All rights reserved.