Ah, the unassuming envelope of onion soup mix. It's more than just for onion soup (or dip). It adds tremendous flavor (and convenience) in all these recipes.
Escabeche De Atum (Pickled Tuna)
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- #45723
serves/makes:
ready in:
2-5 hrs
2-5 hrs
ingredients
1 pound fresh tuna, cut into 1/2"-thick steaks
1 medium yellow onion, peeled and finely chopped
4 cloves garlic, peeled and minced
1/2 cup white wine vinegar
salt
cayenne pepper
2/3 cup extra-virgin olive oil
2 tablespoons finely chopped fresh parsley
3 hard-cooked eggs, peeled and chopped
1/2 cup pitted black olives
directions
Place tuna in a single layer in a large skillet. Scatter half the onions and half the garlic over the fish. Drizzle with half the vinegar, add 4 cups water, and season with salt and cayenne pepper. Poach over medium heat until fish flakes easily, about 10 minutes.
Allow tuna to cool in poaching liquid, then transfer to a shallow dish with a slotted spatula. Discard poaching liquid.
Scatter remaining onions and garlic over tuna, add oil and remaining vinegar, cover, and marinate in the refrigerator for at least 3 hours.
Serve at room temperature, garnished with parsley, hard-cooked eggs and olives.
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nutrition data
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