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Tuna escabeche

Hello!

On our Spanish blog a reader suggested us to publish some recipe using escabeche. Escabeche is a technique to cook food in order to preserve them, it is very typical to find canned sea food or fish preserved in escabeche, in Spain perhaps the most easy to find are the muscles. I liked very much the result of this recipe, it is really superb on a sandwich bit some cheese.

Ingredients:

  • 1 Kg tuna without skin and without spines
  • ½ lt olive oil
  • ¼ lt white vinegar
  • ¼ lt white wine
  • 3 garlic cloves
  • 20 peppercorns
  • Some bay leaves
  • 1 sweet paprika tablespoon

Add in a pot ½ litre of olive oil, ¼ litre of white vinegar, ¼ litre of white wine, about 20 peppercorns, some bay leaves, 3 garlic cloves and a tablespoon of sweet paprika, mix it until well combined. Add the tuna without skin and with out spines, and make sure it is well submerged.

Set the fire on at minimum level, and cook for 20 minutes. In 20 minutes it will be cooked rare, cook about 30 minutes if you prefer more done. Let rest for some hours until getting ambient temperature, then put in the fridge like one night. Take off the fridge 15 minutes before eating, it is really great in a sandwich with cheese. You can have it in the fridge for some days, the escabeche sauce will preserve the tuna.

Music on the video (Airport Lounge) is composed by Kevin MacLeod (incompetech.com)

 Tuna escabeche

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