• Tuna Escabeche


    • Ingredients
    • Tuna loin, Ahi or Bluefin
      1 lb.
    • Spanish olive oil
      2 cups
    • Onion, thinly sliced
      1-2 ea.
    • Garlic cloves, skin on
      12 ea.
    • Bay leaf
      4 ea.
    • Thyme sprig
      1 ea.
    • Oregano sprig
      1 ea.
    • Red wine vinegar
      ½ cup
    • Pimentón dulce
      2-3 Tbsp.
    • Salt
      as needed


    1. Clean and dice the tuna into a 1-inch to 1½-inch by 6-inch rectangles, drizzle with olive oil and salt.
    2. In a non-stick pan with high heat sear the tuna from all 4 sides quick and on very high heat, about 30 seconds per side you want it to get seared. When done set tuna aside.
    3. Return the pan to the stove, add ¼ cup of the olive oil and cook the onion cover and on low heat until almost soft 20 minutes, then add the garlic, and cook for another 8 to 10 minutes.
    4. Add the bay leaf, thyme and oregano, sear for 30 seconds, add the rest of the oil, when it begins to boil turn off, add red wine vinegar and pimentón and set aside.
    5. Cut the tuna in squares and once the escabeche is warm, place the tuna on it and let cool off before serving, it usually tastes better the day after.
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