The Basque love their food
They say that the Basque have a sixth sense and it’s their stomachs! And rightly so! Some of the tastiest food I’ve had has been up north. You can walk into any hole in the wall bar and they have all these beautifully displayed tapas, or pintxos as they are called there. Mouthwateringly delicious!
A group of friends and I spent 8 days up north two winters ago. This was like a Gourmet tour! I believe I have never eaten so much. The Basque like to eat full well-rounded meals. To my surprise, I didn’t gain an ounce. I take it, it was the food combinations, the balanced meals and quality ingredients.
That freezing winter we spent a lot of time indoors, in bars, restaurants, hanging out in the apartment and cooking. We each took turns to prepare the meals. One of our friends, the Basque, said he was not a great cook. However, my guess was he was very humble, because his meals turned out to be amazing. One of the dishes he made was Tuna with caramelized onions. Bonito is a type of tuna, in the north called: Bonito del Norte. I loved this dish!
Here you have it: Tuna with caramelized onions
Time: 40 minutes
8 table spoons olive oil
2 1/2 pounds fresh tuna fillets cut into quarters.
3 big finely chopped onions
1 1/4 cup white wine
1 table-spoon of Jerez vinegar
Salt and pepper to taste
- Heat olive oil on medium in a heavy bottom pot.
- Add the onion, salt and pepper, and cook for about 25 minutes until it becomes translucent.
- Pour the wine and vinegar over the onions and allow it reduce.
- Add the tuna fillets and cook stirring once in a while for about 10 minutes. (lightly)
- Remove from heat and let it sit for a few minutes before serving.
Note: Rice would make a perfect side dish, paired with white wine.
Simple, quick and satisfying!