Tuna Escabeche
Escabechado de BonitoThis classic escabeche-style tuna tapa combines fried and marinated tuna, creating a delightful dish.
Ingrediënten
Makes 4 Servings
- 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 the olive oil in a medium skillet over medium heat.
- Increase the heat to high, add the tuna steaks, and cook briefly.
- Turn them once and season each side with salt while searing, until they are lightly seared.
- Transfer the seared tuna to a platter, reserving the oil.
- Reduce the heat to medium-low and add the thinly sliced onion, as well as the carrot and zucchini strips to the skillet.
- Cook, stirring occasionally, until the vegetables become softened, which should take about 8 minutes.
- Sprinkle them with cider vinegar and cook, stirring, until the vinegar is absorbed.
- Return the seared tuna to the skillet, turning it once.
- Cook until the tuna is just cooked through, with the inside barely pink, which should take about 5 minutes.
- Remove the skillet from the heat and let the mixture cool.
- Slice the tuna into thin slices.
- Arrange the tuna slices on a serving platter with the cooked vegetables.
Notes / Tips / Wine Advice:
You can serve this Tuna Escabeche at room temperature, or refrigerate it for at least 2 hours before serving it cold.
This dish brings the wonderful flavors of escabeche to your table, featuring tender tuna and perfectly seasoned vegetables. Enjoy!
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