The FAMOUS Tuna Dish from the Basque-Country | Atun a la Vizcaina Recipe
This Basque-Style Tuna with Vegetables, known as Atun a la Vizcaina, is one of the best-tasting dishes from Northern Spain. It´s filled with flavors, easy to make and done in just 20 minutes. Serve it next to some roasted potatoes and a bottle of red wine from La Rioja for an incredible meal.
To make this recipe I used tuna steaks I bought frozen & thawed out. Just to make things easier and cheaper. If you can´t find tuna steaks in your area, you can also use swordfish, salmon or even halibut to make this recipe.
What flavors the vegetables is the white wine and paprika. If you can´t do white wine, you can substitute it for any broth of your choice or even water. Just make sure to add in a dash of lemon juice for acidity.
TIPS & TRICKS to Make this Recipe: The thickness of the tuna steaks I used where 1 inch (2.5 cm). I cooked them for 2 minutes per side on a medium heat. If your tuna steaks are thinner, go for 60 to 90 seconds per side. If you over cook the tuna, it will have a tough texture.
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Watch the Video Below on How to Make this Basque-Style Tuna with Vegetables
Basque-Style Tuna with Vegetables
- 3 tbsp extra virgin olive oil 50 ml
- 1 onion
- 1 red bell pepper
- 1 green bell pepper
- 4 cloves garlic
- 2 tomatoes
- 1 tsp sweet smoked Spanish paprika 2.30 grams
- 1/2 cup white wine 125 ml
- 2 7 oz fresh tuna steaks 400 grams
- handful fresh parsley
- pinch sea salt
- dash black pepper
Thinly slice the bell peppers, onion and garlic, finely grate the tomatoes
Heat a large fry pan with a medium heat and add in a generous 2 tbsp (35 ml) extra virgin olive oil
After 1 minute add in the sliced vegetables, mix with the olive oil, after 5 minutes and the onion is translucent, add in the sweet smoked Spanish paprika, quickly mix together, then add in the grated tomato and season with sea salt & black pepper, mix together and simmer for 3 minutes, then add in the white wine, lower to a low heat and simmer
Meanwhile, heat a nonstick grilling pan with a medium heat
Pat the tuna steaks dry with paper towels, then drizzle them with a kiss of extra virgin olive oil and rub all over, season with sea salt & black pepper on both sides
Once the grilling pan is hot add in the tuna steaks, cook for 90 seconds to 2 minutes per side, depending on the thickness, then remove from the pan and transfer to a wire rack
At this point the vegetables simmering in the white wine should be soft and all the white wine absorbed by the vegetables, remove the pan from the heat
Transfer the vegetables into serving dishes, place the tuna steaks over the vegetables and sprinkle with freshly chopped parsley, serve at once, enjoy!
Get the Sweet Smoked Spanish Paprika I used in this Recipe
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