Pickled Fresh Tuna with Grilled Vegetables
Pickled Fresh Tuna with Grilled Vegetables
Atún Fresco con Verduras Asadas
Ingrediënten
- One 2-inch wedge red onion, slivered
- 1 medium red bell pepper thinly sliced
- 1 small eggplant thinly sliced crosswise
- 1 medium tomato thinly sliced
- Kosher or sea salt
- 6 tablespoons extra-virgin olive oil plus extra for drizzling
- One 2-inch wedge white onion
- 2 garlic cloves minced
- 1 bay leaf
- 2 tablespoons sherry vinegar or red wine vinegar
- 2 tablespoons dry white wine
- ¼ teaspoon dried thyme
- ¼ teaspoon dried basil
- 2 sprigs parsley
- 2 whole cloves
- 4 peppercorns
- ¾ pound tuna steak about 1 inch thick
Instructies
Preheat the Broiler:
- Preheat the broiler with a broiler rack about 4 inches from the heat source.
- Optionally, cover the broiler pan with foil for easier cleanup.
Grill the Vegetables:
- Arrange red onion, bell pepper, eggplant, and tomato in a broiler pan and broil until softened.
- Remove from the broiler, season with salt, and drizzle with olive oil.
- Let cool slightly, then coarsely chop the tomato and eggplant.
- Reserve.
Prepare the Pickling Mixture:
- Heat 6 tablespoons of olive oil in a medium skillet over low heat.
- Add the white onion, minced garlic, and bay leaf.
- Cook, stirring and pressing the garlic with a wooden spoon to release its flavor, until the onion softens.
- Stir in all the remaining ingredients except the tuna and bring to a boil.
- Lower the heat and simmer for about 30 minutes.
- Let the mixture cool.
Marinate the Tuna:
- Add the tuna to the cooled pickling mixture, spooning some sauce over the top.
- Cover and simmer over low heat for about 10 minutes, turning once, until the tuna is cooked through.
- Let it cool, then marinate in the refrigerator for 24 hours.
Assemble and Serve:
- Place the grilled vegetables on a serving platter.
- Discard the bay leaf, cut the tuna into chunks, and arrange them over the vegetables.
- Serve hot and enjoy this refreshing and flavorful tapa!
Notes / Tips / Wine Advice:
Wine Advice:
Pair this dish with a light and fruity Spanish red wine such as a Tempranillo or a Garnacha. The wine’s acidity and fruity notes will complement the tangy pickled flavors of the tuna and the sweetness of the grilled vegetables.Nutritional Information
Calories: 320 kcal | Carbohydrates: 10 g | Protein: 25 g | Fat: 20 g | Fiber: 4 g | Sugar: 6 g
