Escabechado de Atún
Escabechado de Atún
Seared Tuna Escabeche
Ingrediënten
- 2 tablespoons olive oil
- ¾ pound tuna steaks about 1 inch thick
- 2 medium onions thinly sliced and separated into rings
- 2 medium carrots cut into very thin 2-inch strips
- 1 medium zucchini cut into very thin 2-inch strips
- 1 tablespoon cider vinegar
- Kosher or sea salt
Instructies
- Heat olive oil in a medium skillet over medium heat.
- Increase the heat to high, add the tuna steaks, and cook briefly, turning once and seasoning each side with salt, until seared.
- Transfer the seared tuna to a platter, preserving the oil in the skillet.
- Reduce the heat to medium-low, add the thinly sliced onions, carrot strips, and zucchini strips to the skillet.
- Cook, stirring, until the vegetables are softened, which should take about 8 minutes.
- Sprinkle the cider vinegar over the vegetables and continue cooking, stirring, until the vinegar is just absorbed.
- Return the seared tuna to the skillet and cook, turning once, until the tuna is just cooked through, leaving it barely pink inside, for about 5 minutes.
- Remove from heat and let the mixture cool.
- Cut the tuna into thin slices.
- Arrange the sliced tuna on a serving platter with the cooked vegetables.
- Serve the Seared Tuna Escabeche at room temperature or refrigerate for at least 2 hours and serve it cold.
Notes / Tips / Wine Advice:
Wine Advice:
Pair this Tuna Escabeche with a light and fruity white wine such as a Spanish Albariño or a Portuguese Vinho Verde. The acidity of these wines will complement the tanginess of the cider vinegar and the freshness of the vegetables, while the fruity notes will enhance the flavor of the tuna.Nutritional Information
Calories: 280 kcal | Carbohydrates: 10 g | Protein: 30 g | Fat: 14 g | Fiber: 3 g | Sugar: 5 g
