Cebollas Rellenas


Stuffed Onions 


8 medium onions

2 tins bonito (tuna)

1 tin red bell peppers

(pimiento morron)

1 hardboiled egg

Tomato Sauce

White wine



Olive Oil



For the filling flake the tuna and add to the finely chopped hardboiled egg, pepper (together with part of the juices) and two tablespoonfuls of tomato. Mix well.

Peel the onions and hollow them out with a corer. The walls should be thin, but not so thin they split. Stuff the onions with the filling and cover the hole with the first ball removed from each onion. 

Fry the onions in hot oil, splashing them with a skimmer until they are brown. Place them in a casserole dish and put to one side. 

For the sauce: chop the onion left over from the core and fry in olive oil. Crush two cloves of garlic and a few sprigs of parsley in a mortar together with half a glass of white wine and add to the frying pan when the onions begin to brown. Add a little tomato sauce. Bring to the boil and pour over onions. Season and leave to cook on a low heat for an hour and half. 

Strain the sauce before serving.

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