Atum de Cebolada de Santo Antão (Pan-Seared Atlantic Tuna under Caramelized Onion & Vinegar Glaze) – Authentic Cabo Verde Recipe
Thick Atlantic tuna steaks smothered in sweet-and-tangy garlic, bay-leaf, and vinegar onions.
- Country of Origin
- 🇨🇻 Cabo Verde (West Africa, Africa)
- Dietary Profile
- pescatarian
- Prep Time
- 15 min
- Cook Time
- 20 min
- Difficulty
- Easy
- Signature Staples
- Fresh yellowfin tuna steaks, Mountains of sweet caramelized onions and red peppers, Boiled potatoes, Red wine vinegar splash, 5 cloves garlic
Ingredients for Atum de Cebolada de Santo Antão (Pan-Seared Atlantic Tuna under Caramelized Onion & Vinegar Glaze) (4 Servings)
- 1.25 lbs (or 2.5 cups) fresh yellowfin tuna steaks, prepped into bite-sized pieces
- 1.5 cups mountains of sweet caramelized onions and red peppers, washed and trimmed
- 1 cup boiled potatoes
- 1 medium onion and 3 cloves garlic, finely minced with red wine vinegar splash
- 1.5 tbsp traditional Cabo Verde seasoning (5 cloves garlic, bay leaves, olive oil)
- 2.5 tbsp traditional cooking oil, sea salt, cracked black pepper, and fresh citrus or herbs
Step-by-Step Cooking Instructions
- Heat oil in a wide heavy skillet over medium-high heat until shimmering.
- Sauté onion, garlic, and red wine vinegar splash for 2–3 minutes until softened and fragrant.
- Add fresh yellowfin tuna steaks and mountains of sweet caramelized onions and red peppers along with 5 cloves garlic, bay leaves, olive oil, searing for 8–10 minutes while tossing occasionally.
- Deglaze the pan with a splash of broth or citrus so the caramelized fond coats every bite.
- Garnish with boiled potatoes and serve straight from the skillet.