Asturian tuna-stuffed onions
Tender onions filled with tuna, eggs and piquillo peppers, slowly cooked in a tomato and white wine sauce.
Active time40 min
Cooking4 h 30 min
Total5 h
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Ingredients
- 1 bay leaf
- 4 large flat onions
- 5 g fresh parsley
- 3 piquillo peppers
- 15 ml choricero pepper pulp
- 2 eggs
- 130 g oil-packed tuna, drained weight
- 145 ml water for the sauce
- 5 g cornflour starch
- 450 ml tomato sauce
- 4 g fine salt
- 125 ml dry white wine
Preparation
Peel the onions and cut a lid from the top of each. Hollow them out with a melon baller, keeping the base and outer layers intact. Season the insides with 2 g salt.
4 large flat onions4 g fine salt- knife
- melon baller
Place the eggs in a saucepan and cover with water. Bring to the boil, then cook for 10 minutes. Drain, cool under cold water and peel.
2 eggs- saucepan
- colander
Drain the tuna and piquillo peppers. Flake the tuna. Chop the eggs and peppers, then mix with the tuna and 250 ml tomato sauce. Spoon the filling into the onions.
3 piquillo peppers130 g oil-packed tuna, drained weight450 ml tomato sauce- colander
- knife
- board
- bowl
- spoon
Pour the wine, 200 ml tomato sauce and 125 ml water into a casserole that holds the onions snugly. Add the choricero pulp, bay leaf and remaining 2 g salt. Stand the stuffed onions in the sauce. Bring to a gentle simmer, cover and cook over very low heat for about 240 minutes. Check regularly that the sauce is not drying out. The onions should be tender all the way through.
1 bay leaf15 ml choricero pepper pulp145 ml water for the sauce125 ml dry white wine- casserole with lid
- spoon
Wash and chop the parsley. Carefully lift out the onions with a slotted spoon and remove the bay leaf. Mix the starch with the remaining 20 ml cold water. Stir into the gently bubbling sauce for 2 minutes until it coats a spoon. Add the parsley and spoon over the onions.
5 g fresh parsley5 g cornflour starch- knife
- board
- slotted spoon
- bowl
- spoon
Allergens
- Eggs
- Fish
- Sulphites
Composition to check for: Celery, Crustaceans, Gluten, Lupin, Milk, Molluscs, Mustard, Tree nuts, Peanuts, Sesame, Soy.
Sources and credits
Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms
Au Menu · AI-generated illustration