Atún encebollado is a traditional tuna stew from the Province of Cádiz. It consists of a large amount of sliced onion and tuna chunks cooked in Fino with bay leaves and oregano. This dish is served very hot. The tuna would be well cooked. Our favourite would be that served in Bar Nico in Conil.
Increasingly the fashion in Conil is to serve tuna raw as a tartare or as sashimi or seared. Frank Camorra in his book Movida Rustica suggests cooking the tuna for this dish separately to keep it moist and pink. I like the traditional version. I think stewing allows the fish to take on the flavour of the onion sauce.
Atún Encebollado