My cousin stopped eating meat a long time ago and tends to eat a lot of fish. After spending a few days together, he taught me this recipe for tuna with onion and paprika and it is very simple and healthy.
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This is my version of a very typical traditional recipe in many areas. You can make a very delicious dish with just a few ingredients. I want to put it with a lot of sauce to soak the bread. It can also be cooked with bonito. If you don’t have fresh fish, it’s a good way to grow frozen tuna.
ingredients for 2 people
Tuna fillets or fillets
1 onion
1 she
1 bay leaf
1 teaspoon sweet paprika
1 teaspoon of hot paprika
50 ml of white wine
200 ml Fish or vegetable soup or water
Black pepper
Sal
Extra virgin olive oil
Fresh parsley
Difficulty Easy – Total time 40 minutes
Elaboration
If the fish is frozen, thaw it properly, preferably the day before on a wire rack in the coldest place in the fridge. Dry very well with kitchen paper and heat while the sauce is started.
Cut the onion into small pieces and cut it in half first. Put the fillet in the garlic. Put a little olive oil in a high-sided pot or skillet over medium heat and cook the garlic for 30 seconds. Add the onion, stir well and add a little salt.
Cook for about 15-20 minutes until it starts to caramelize and reduces by more than half. Add the bay leaf and paprika and stir well. Pour the wine and let it evaporate. Cover with soup or water, reduce heat to low, and simmer until low heat.
Meanwhile, cut the fish into small cubes and grill each side separately over high heat for 1-2 minutes. When the sauce is flavorful, add the fish, salt and pepper, reduce the heat to low and simmer for a few more minutes. Serve with fresh parsley.
Tuna with onion and paprika can be heated directly or sprinkled for a few minutes. A bunch of salsa can be chilled and kept in the fridge if you want to make it ahead of time, or you can put it in a tapper and take it home with you. It can be served with boiled or roasted potatoes, seasonal vegetables, rice or a simple salad. I recommend buying 
rustic sourdough bread to serve on a slice each year.
