Tuna with onion compote, a recipe by Joseba Arguiñano
A spectacular recipe of very juicy bonito with caramelized onion and a vinaigrette full of nuances.
- 2 medallones de bonito
- 4 cebolletas
- 8-10 nueces
- aceite de oliva virgen extra
- sal Maldon
- perejil
- 2 tomates
- 50 gramos de guindilla de Ibarra en conserva
- 1 trufa negra pequeña
- 2 dientes de ajo
- 3 chalotas
- 100 mililitros de jugo de trufa
- 45 mililitros de vinagre de Jerez
- aceite de oliva virgen extra
- sal
- perejil
- Calienta 3-4 cucharadas de aceite en una sartén. Pela las cebolletas, córtalas en juliana fina y ponlas a pochar a fuego suave con una pizca de sal, durante un mínimo de 35 minutos, hasta que la cebolla quede muy blandita, como una mermelada. Pela y pica las nueces, mézclalas con la cebolla y sigue cocinando un poco más (cuanto más tiempo mejor).
- Para la vinagreta, pela y despepita los tomates. Pícalos en brunoise (daditos pequeños) y ponlos en un bol. Abre las guindillas por la mitad a lo largo y quítales las semillas. Pícalas finamente y agrégalas al bol. Pela los ajos y las chalotas, pícalas en brunoise y añádelas. Corta la trufa en rodajitas finas e incorpóralas a la vinagreta junto con el jugo de trufa y el vinagre. Sazona y vierte aceite de oliva poco a poco mientras remueves para que emulsione. Por último, añade perejil picado al gusto. Reserva.
- Calienta 1-2 cucharadas de aceite en una sartén. Introduce los lomos de bonito y cocínalos solo por un lado hasta que quede dorado. No lo cocines por el otro lado, deja que quede rosa. Incorpora la compota de cebolla en la sartén para que esté muy muy caliente a la hora de servir.
- Reparte la compota de cebolla en los platos y coloca encima el lomo de bonito por el lado rosa. Condimenta con flor de sal y moja con la vinagreta de tomate, guindillas y trufa. Esparce alrededor unas escamas de sal. Decora con perejil.
Joseba Arguiñano surprised Olympic water polo champion Paula Leitón with a seafood recipe that left her speechless. "Incredible," she managed to say after tasting it, "very good."
Working together in the kitchen, they collaborated closely to prepare bonito with onion compote. The dish plays with contrasts and textures, caramelizing the fish on only one side and topping it with an original vinaigrette of tomato, chili peppers, and truffle.
Restaurant-worthy, yet surprisingly simple to prepare, this is an ideal choice for a special meal, a weekend dinner, or even to impress guests.
For the bonito with onion compote:
- 2 bonito medallions
- 4 spring onions
- 8-10 walnuts
- extra virgin olive oil
- parsley
For the vinaigrette:
- 2 tomatoes
- 50 grams of preserved Ibarra chili pepper
- 1 small black truffle
- 2 cloves of garlic
- 3 shallots
- 100 milliliters of truffle juice
- 45 milliliters of sherry vinegar
- extra virgin olive oil
- shall
- parsley
Sauté the spring onion and add the walnuts
Heat 3-4 tablespoons of oil in a frying pan. Peel the spring onions, slice them thinly, and sauté them over low heat with a pinch of salt for at least 35 minutes, until the onions are very soft, like jam.
Peel and chop the walnuts, mix them with the onion and continue cooking a little longer (the longer the better).
Prepare the vinaigrette
For the vinaigrette, peel and seed the tomatoes. Dice them finely and place them in a bowl. Halve the chilies lengthwise and remove the seeds. Finely chop them and add them to the bowl. Peel the garlic and shallots, dice them finely, and add them. Slice the truffle thinly and add it to the vinaigrette along with the truffle juice and vinegar. Season and slowly drizzle in the olive oil while whisking to emulsify. Finally, add chopped parsley to taste. Set aside.
Mark the pretty one side
Heat 1-2 tablespoons of oil in a frying pan. Add the bonito fillets and cook them on one side only until golden brown. Do not cook the other side; leave it pink. Stir the onion compote into the pan so it's piping hot when serving.
Serve the bonito freshly cooked
Divide the onion compote among the plates and place the bonito loin on top, pink side down. Season with fleur de sel and drizzle with the tomato, chili, and truffle vinaigrette. Scatter a few flakes of salt around the fish. Garnish with parsley.
Tips and tricks
If you want to give the bonito a crunchy and tasty touch, add flaked salt at the end of cooking.
If you can't find Ibarra peppers, you can look for canned peppers.
Paula Leitón uses glasses to cut onions, but did you know there are other tricks that can help you control the tears? Using a sharp knife, chilling the onion before cutting, or even rubbing the knife with lemon—here are some techniques for cutting onions without crying.
To prevent the onion from breaking when slicing it into thin julienne strips, it's very important to control the knife's movement. Avoid moving it up and down; instead, slide the knife horizontally for a clean cut.
To make good caramelized onions, you don't need to add any sugar or other sweeteners. With patience, the right amount of time, and a good, gentle heat, the onion's water will evaporate and its natural sugars will caramelize.
To peel the tomato, use a serrated peeler. This type of blade cuts through tougher skins much better. Just be very careful not to cut your fingers, as the cut on your skin is also more painful.
If you have the option, prepare the vinaigrette in advance. With about 20 or 30 minutes of resting time, the ingredients will have time to blend better, enhancing their flavor, and the truffle will infuse the dish with much more intensity.
