Escabeche De Atum (Pickled Tuna) Recipe

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.

nutrition data

Nutritional data has not been calculated yet.