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Tuna Escabèche
An absolutely delicious Mediterranean recipe to enjoy as tapas.
Ingredients
For:
4
servings
- 600 g tuna (fresh)
- 8 onions (red and white)
- 1 head garlic (about 10/12 cloves) (about 10/12 cloves)
- 1 glass olive oil (extra virgin)
- 2 glasses vinegar (red wine)
- 2 glasses wine (red)
- 0,5 glass water
- bay leaves
- thyme
- marjoram
- oregano
- 1 bunch mint (large)
- 1 tbsp cardamom
- 1 tbsp turmeric
- salt
- pepper
- 2 to 3 chili peppers (or chili oil)
Method
- 1Rinse the tuna and pat it dry with paper towels. Remove the skin and dust with flour.
- 2Heat olive oil in a pan, then fry the tuna for about 5/10 minutes (depending on thickness). Set aside on paper towels. I use a very thick tuna steak. The tuna should be cooked through; cook longer if needed.
- 3Break up the tuna along the grain of the flesh. The pieces should be bite-sized so they can be eaten skewered with toothpicks.
- 4Cut the onions and garlic into small pieces.
- 5Cook the onions in a pan with olive oil for 10/15 min over medium heat, covered. Add the salt and bay leaves. The idea is to thoroughly soften and compote the onions.
- 6Add the pepper and herbes de Provence (thyme, marjoram, and oregano). Note: a pre-mixed "herbes de Provence" blend works well if you don't have the individual herbs on hand.
- 7Add the vinegar (lots of it) and let it cook off over the heat for a few minutes.
- 8Add the wine, the chili peppers, and the spices (cardamom and turmeric).
- 9Cook for 10 minutes over medium heat. Add a 1/2 glass of water halfway through cooking.
- 10Pick the mint leaves into a bowl and finely chop them with scissors. Add the mint to the sauce, along with a generous dose of olive oil at the end of cooking.
- 11Transfer to a dish or jar, alternating layers of tuna and sauce. Cover with plastic wrap if using a dish, or seal the jar tightly. The tuna should be well covered with sauce.
- 12Once cooled, refrigerate for at least 24 hours before serving cold as tapas or as a starter.
Notes
The secret is to use plenty of mint and to let it rest for 1 or 2 days in the fridge so the flavors fully blend together.
