Tuna and Onion Stew (Atun Encebollado)

🛒 Ingredients

• Fresh Tuna Steak 150 g · 216 kcal
• Red Onion 200 g · 80 kcal
• Red Bell Pepper 75 g · 23 kcal
• Tomato 100 g · 18 kcal
• Garlic 6 g · 9 kcal
• Olive Oil 28 g · 247 kcal
• White Vinegar 15 g · 3 kcal
• Ground Cumin 2 g · 8 kcal
• Dried Oregano 1 g · 3 kcal
• Annatto Powder (Achiote) 1 g · 4 kcal
• Fresh Cilantro 10 g · 2 kcal

👨‍🍳 Instructions

1. Cut the tuna steak into large chunks and season with salt and pepper; set aside.
2. Heat olive oil in a large pot over medium heat, then add the sliced red onions and cook until softened, about 8-10 minutes.
3. Add minced garlic and sliced red bell pepper to the pot, cooking for another 3-5 minutes until the pepper slightly softens.
4. Stir in the diced tomato, ground cumin, dried oregano, and annatto powder, cooking for another 5 minutes to combine the flavors.
5. Pour in white vinegar and about 50ml of water, bring to a gentle simmer, then add the seasoned tuna chunks.
6. Cover and simmer for 10-15 minutes, or until the tuna is cooked through and the flavors have melded. Taste and adjust seasoning if needed.
7. Serve hot, garnished with fresh cilantro, traditionally with rice or patacones (fried plantain).