Atún Mechado

Atún Mechado (Spanish Larded Tuna Steaks)

A classic Andalusian dish of tuna steaks stuffed with garlic and parsley, dusted with flour, and gently simmered with onions until tender and full of flavor.

Prep

15 min

Cook

30 min

Total

45 min

Serves

4

Difficulty

Easy

Recipe ingredients

• •600 g (1 lb 5 oz) tuna steaks, about 2 cm thick, skinless; if frozen, thaw completely first
• •3 cloves garlic, minced
• •20 g (¾ oz) fresh parsley, finely chopped
• •50 g (1¾ oz) all-purpose flour, for dusting
• •2 medium onions, sliced thinly (about 300 g total)
• •60 ml (¼ cup) olive oil, extra virgin preferred
• •100 ml (scant ½ cup) dry white wine, optional; can substitute fish stock or water
• •1 pinch salt, to taste
• •1 pinch black pepper, to taste

Steps

1. 1 In a small bowl, mix the minced garlic and chopped parsley with a pinch of salt to form a paste.
2. 2 Cut small slits into both sides of each tuna steak and press the garlic-parsley paste into the slits, also rubbing any leftover over the surface. Season the steaks with salt and pepper.
3. 3 Spread the flour on a plate. Dredge each tuna steak in the flour, shaking off excess.
4. 4 Heat the olive oil in a large skillet over medium-high heat. Add the tuna steaks and brown for 2–3 minutes per side, until golden. Remove the tuna and set aside.
5. 5 In the same skillet, reduce heat to medium and add the sliced onions. Cook, stirring occasionally, until softened and lightly browned, about 8–10 minutes. If the pan looks dry, add a splash of wine or water.
6. 6 Pour in the white wine (if using), scraping up any browned bits from the bottom. Return the tuna steaks to the skillet, nestling them into the onions. Cover, reduce heat to low, and simmer gently for 10–12 minutes, flipping once, until the tuna is cooked through and flakes easily.
7. 7 Check doneness: the internal temperature of the tuna should reach at least 63°C (145°F) for safety. If you prefer a rarer center, note that the tuna must be previously frozen at -20°C for 7 days to prevent parasites, but traditional mechado is cooked fully.
8. 8 Serve hot, spooning the onion sauce over the tuna. This pairs well with crusty bread or boiled potatoes.