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Fish, European

Andalusian style tuna and onions with rice

Andalusian style tuna and onions, or atún encebollado, is a simmered fish dish that serves 4, ready in 50 minutes, rated easy, for about €3.60 per person. The key to getting it right is cooking the onions very slowly, almost like a confit, until they turn into a sweet sauce balanced by white wine, with the tuna simmering on top for just ten minutes so it stays tender.

Tonight we're heading to Cadiz with atún encebollado, chunks of tuna simmered in a mountain of soft onions and white wine, served with rice.

Andalusian style tuna and onions with rice
Total time
50 min
Difficulty
Easy
Cost per person
€3.60
Calories per person
600 kcalcalculated by Kiloach, your weight coach
Season
Spring, Summer, Fall

This Spanish dish is really all about the onions. Cooked low and slow under a lid, they melt into a thick, sweet sauce, lifted by paprika and the acidity of white wine. Fresh tuna, added near the end, stays tender and soaks up all those flavors without ever drying out. Plain white rice, simple and neutral, soaks up this generous sauce perfectly.

It's a good choice for a weeknight dinner when you have a free half hour to let the onions simmer away quietly. It also works well for an adult dinner on the weekend, served with good bread for scooping up the sauce. Mon Chou suggests it whenever fresh tuna is easy to find, in spring, summer, or fall.

The ingredients

4 people

Fish counter

  • Fresh tuna, diced 700 g

Fruits and vegetables

  • Onions 1 kg
  • Garlic 3 cloves
  • Parsley 1 bunch

Pantry

  • Dry white wineoften in the pantry 20 cl
  • Bay leavesoften in the pantry 2
  • Sweet paprikaoften in the pantry 1 tsp
  • Riceoften in the pantry 300 g
  • Olive oiloften in the pantry 6 tbsp
  • Saltoften in the pantry 2 pinch
  • Pepperoften in the pantry 1 pinch

Allergens Fish

The step by step recipe

  1. Thinly slice the onions and garlic.

    Chill the onions in the fridge for half an hour beforehand, you'll tear up less.

  2. Cook them gently in the olive oil with the bay leaves and a pinch of salt, covered, until soft and golden. 25 min

    Stir occasionally, and if they start sticking, add a spoonful of water.

  3. Add the paprika, pour in the white wine, and let it reduce slightly. 5 min

    A dry, lively white wine brings the acidity that balances the sweetness of the onions.

  4. Place the salted and peppered tuna cubes on top of the onions, cover, and cook very gently. 10 min

    Overcooked tuna turns dry, so don't leave it on for more than ten minutes.

  5. Meanwhile, cook the rice in salted water, drain it, and serve with the tuna, onions, and parsley. 12 min

    A drizzle of raw olive oil over the rice adds a nice finishing touch.

Our tips to get it right

  • Use a large skillet or wide sauté pan so the onions cook in a thin layer and soften evenly instead of boiling in their own juices.
  • Taste the onion sauce before adding the tuna, this is your moment to adjust the salt or add more paprika if you like it bolder.
  • Cut the tuna into even cubes, around 3 centimeters, so they all cook at the same rate and stay tender.

The variations

  • Swap the fresh tuna for cubed hake or sea bream, the cooking stays the same but keep an eye on it since these fish can cook a bit faster.
  • For a vegetarian version, replace the tuna with cooked chickpeas added at the end, just long enough to soak up the sauce.
  • For a quicker version, cook the onions the day before and gently reheat them before adding the tuna that evening, it only takes 15 minutes then.

What to serve it with

  • Bread for scooping up the sauce
  • A simple green salad
  • A glass of the same white wine

Storage

The onions and tuna keep for 2 days in the refrigerator in a sealed container, stored separately from the rice. Reheat gently in a pan over low heat so the tuna doesn't toughen. Freezing isn't recommended, cooked tuna loses its texture once thawed.

Questions about this dish

Can you use canned tuna instead of fresh?

Yes, but the texture changes quite a bit. Use canned tuna in water, drained, and add it for just 2 minutes to warm through, it doesn't need to cook like fresh tuna does.

Why do the onions take so long to cook?

That long, slow cooking time is what turns the onions into a soft, naturally sweet sauce. If you rush them over higher heat, they'll brown instead of melting into the jammy texture that makes this dish work.

Can you make this ahead for guests?

Cook the onions up through the white wine step several hours ahead. All that's left to do is reheat the base and add the tuna at the last minute, ten minutes before serving.

What white wine works best for cooking this?

A dry, slightly crisp white wine works best, like a muscadet or picpoul. Its acidity balances the sweetness of the onions, so avoid rounder or sweeter whites.

How long does it take to make an Andalusian style tuna and onions with rice?

Count 50 min in total, prep and cooking included. The recipe is rated “easy”.

How many calories are in an Andalusian style tuna and onions with rice?

About 600 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does an Andalusian style tuna and onions with rice cost?

About €3.60 per serving, or €14.40 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains fish. Always check the labels of the products you buy.

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