A rare and special treat, this tuna dish is one of my absolute favourites.  Buy the freshest, reddest, most beautiful tuna steaks you can find and eat at room temperature or cooler, ooping the oil off the plate with lovely soft fresh bread.  Mmmm.

What you need:
Finger-thick tuna steaks
seasoned flour
3-4 onions
olive oil

What you do:
Chop the tuna into large chunks and pop them into a plastic bag with the seasoned flour. Shake things up until the fish is evenly coated. Heat a couple of tablespoons of olive oil in a heavy-bottomed frying pan and brown the floured fish on both sides. Don’t overcook, or it will go dry on you – best to err on the undercooked side.  Take the browned fish out of the pan and set it aside while you deal with the onions. Slice them reasonably finely and fry them gently in the oil you used for the fish (add some if necessary). You don’t want to caramelise them, but you do want them to be cooked through –  Iaia tells me the onion has to be “atabollaeta“, but when I asked her what that meant, she shrugged and said, “you know…done just to the right point”. Hm. Inspection of a dictionary provides “ripe coloured” in reference to fruit, so I suppose in this oniony context, it means soft and gently coloured.  That works for me, anyway!So, once the onions are atabollaetes, turn the heat off and send the tuna back into the pan with the onions to mingle for a while. We like this at room temperature, or even cold from the fridge.

Serve with: bread and a chilly white – summer essentials!