Atum de Cebolada (Tuna Steak with Onions and Tomatoes)

Ingredients

  • 4 tablespoons olive oil
  • 2 dried bay leaves
  • 2 cups thinly sliced yellow onions
  • Sea salt
  • Freshly ground black pepper
  • 1 tablespoon chopped garlic
  • 2 pounds Roma tomatoes, peeled, seeded and chopped
  • 1 cup water
  • 4 tuna steaks (6 to 7 ounces, each)
  • 1 tablespoon finely chopped fresh parsley leaves
  • 1 pound Idaho potatoes, peeled and cut into 1/2-inch fries
  • 20 green Portuguese olives

Description

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