Tuna with braised onions (Atún encebollado)

1. Cut the tuna into 3 cm cubes, season with salt and pepper and leave for 10 minutes.

2. Halve the onions and slice them into thin half-moons – you need plenty of onion, it's the soul of the dish.

3. Heat the olive oil in a wide pan, quickly sear the tuna cubes on all sides over high heat for 1 minute and lift them out – they'll still be raw inside.

4. In the same oil, cook the onion with the bay leaves over low heat, stirring often, for 20-25 minutes until golden, soft and sweet.

5. Sprinkle with the paprika, pour in the white wine and boil for 3 minutes, then return the tuna, cover and cook for another 4-5 minutes – no longer, or the fish will dry out.

6. Serve hot or warm with bread, roast potatoes or white rice.

Tip: It's excellent cold the next day too – in Andalusia it's often eaten that way as a tapa.