Bonito con Tomate (Tuna in Paprika-Tomato Sofrito)

Why You’ll Love This Recipe

• Classic Spanish comfort: silky tomato-paprika sofrito with tender, just-cooked tuna.
• Restaurant-worthy technique, weeknight timing.
• Flexible: fresh tomatoes or a good can, optional wine, adjustable doneness.
• Pairs beautifully with crusty bread, potatoes, or rice.

Grocery List

• Produce: 1 large onion, 4 garlic cloves, 2 lb ripe tomatoes (or 1 large can crushed), flat-leaf parsley
• Dairy: None
• Pantry: Albacore/tuna steaks (1.5 lb), extra-virgin olive oil, sweet paprika (pimentón dulce), bay leaves, kosher salt, black pepper, sugar (optional), dry white wine (optional), sherry vinegar (optional), all-purpose flour (optional)

Full Ingredients

For the Fish

• 1.5 lb (680 g) albacore or tuna steaks, cut into 1 to 1.25-inch (2.5–3 cm) chunks
• 1 tsp kosher salt, divided (use 1/2–3/4 tsp on fish; the rest in the sauce), plus more to taste
• 1/2 tsp freshly ground black pepper
• 1 tbsp all-purpose flour (optional, for a very light dredge)
• 2 tbsp extra-virgin olive oil, for searing

Sofrito and Sauce

• 2 tbsp extra-virgin olive oil
• 1 large yellow onion (about 250 g), finely diced
• 4 garlic cloves, thinly sliced
• 1.5 tsp sweet paprika (pimentón dulce)
• 1 small pinch cayenne or pimentón picante (optional, for heat)
• 1/4 cup (60 ml) dry white wine (optional)
• 28 oz (800 g) crushed tomatoes, or 800 g freshly grated ripe tomatoes with juices
• 2 bay leaves
• 1/2 tsp sugar (optional, adjusts acidity)
• 1 tsp sherry vinegar (optional, for brightness)

To Finish

• 1 tbsp extra-virgin olive oil (optional, to swirl in at the end)
• 2 tbsp chopped flat-leaf parsley

Step-by-Step Instructions

Step 1: Prep the tomatoes and aromatics

Finely dice the onion and slice the garlic. If using fresh tomatoes, halve them and grate the cut sides on the large holes of a box grater down to the skins; discard skins. Measure out paprika, bay leaves, wine (if using), sugar, and vinegar so they’re ready when needed.

Step 2: Season and sear the tuna

Pat the tuna chunks thoroughly dry. Season with 1/2–3/4 teaspoon kosher salt and 1/2 teaspoon black pepper. If desired, dust very lightly with 1 tablespoon flour, shaking off excess—this helps browning and slightly thickens the sauce. Heat 2 tablespoons olive oil in a wide skillet or shallow Dutch oven over medium-high heat until shimmering. Sear tuna in a single layer, in 2–3 batches, 45–60 seconds per side until golden on the outside but still raw within. Transfer to a plate; tent loosely.

Step 3: Build the sofrito

Lower heat to medium and add 2 tablespoons olive oil. Add the onion with a pinch of salt and cook, stirring, until soft and translucent, 8–10 minutes. Stir in the sliced garlic and cook 1 minute. Add the sweet paprika (and cayenne if using) and stir for 20–30 seconds to bloom the spices—do not let them scorch. Deglaze with the white wine (if using) and simmer until almost evaporated, 2–3 minutes, scraping up any browned bits.

Step 4: Simmer the tomato sauce

Add the tomatoes and bay leaves. Bring to a gentle simmer over medium-low heat and cook, stirring occasionally, until thick, glossy, and reduced, 15–20 minutes. The sauce should cling to a spoon and leave a quick trail when you drag a spatula through it. Season with the remaining salt, and add the sugar and sherry vinegar if the tomatoes taste overly sharp. Adjust salt to taste.

Step 5: Finish cooking the tuna in the sauce

Nestle the seared tuna and any accumulated juices into the sauce in a single layer. Keep the heat at a gentle simmer (no hard boil). Cook 2–4 minutes for medium-rare, aiming for an internal temperature of 115–120°F (46–49°C), or 5–7 minutes for medium at 125–130°F (52–54°C). The tuna should be just opaque at the edges with a rosy center unless you prefer it more done.

Step 6: Rest, garnish, and serve

Remove from heat and discard bay leaves. Swirl in 1 tablespoon olive oil (optional) for extra sheen and richness. Rest 2 minutes. Sprinkle with chopped parsley. Serve in shallow bowls with crusty bread, fried potatoes, or rice to catch the sauce.

Pro Tips

• Keep the simmer gentle once the fish is in; vigorous boiling toughens tuna.
• Bloom paprika briefly—20 to 30 seconds—so it turns aromatic without turning bitter.
• Use a nonreactive pan (enameled cast iron or stainless) to keep the tomato’s flavor bright.
• Fresh tomatoes are best in season; off-season, use a quality canned crushed tomato for sweeter, consistent results.
• Cut tuna into even chunks so they cook at the same rate; a quick-read thermometer helps nail doneness.

Variations

• Smoky and peppery: Swap half the sweet paprika for smoked pimentón de la Vera and add strips of roasted red pepper to the sauce.
• Green sofrito: Cook a diced green bell pepper with the onion for a slightly sweeter, Andalusian-style base.
• Pantry version with jarred tuna: Make the sauce as directed. Off the heat, gently fold in drained high-quality tuna in olive oil and warm just 1–2 minutes.

Storage & Make-Ahead

Make the tomato-paprika sauce up to 3 days ahead; cool, cover, and refrigerate (or freeze up to 3 months). Sear and finish the tuna just before serving for best texture. Leftovers keep 1 day chilled; reheat gently until steaming (about 140°F/60°C), taking care not to overcook the fish. The sauce alone reheats and freezes beautifully; the cooked tuna does not freeze well.

Nutrition (per serving)

Approx. 405 calories; 43 g protein; 20 g fat; 12 g carbohydrates; 3 g fiber; 820 mg sodium. Values are estimates and will vary with brands and exact salt usage.