Atún encebollado

Atun encebollado is a traditional Cadiz tuna dish built around fish and a generous quantity of slowly softened onion. This profile follows Jose Andres's Andalusian rendering, fixing tuna belly, sherry vinegar, bay, oregano and smoked paprika as one documented representative version.

The tuna is savoury and meaty, balanced by the onion's mellow sweetness and the bright acidity of sherry vinegar. Garlic, bay and oregano lend an herbal depth, while smoked paprika adds warmth and a restrained smoky note.

The finished dish has firm, pale pieces of tuna nestled in glossy amber onions and a light paprika-tinted broth. Gentle covered cooking keeps the fish moist while the softened onions provide a silky contrast.