We often pull the inspiration for our classes from what we find fresh at the market and today was no exception. We stumbled across a lovely piece of tuna that we couldn't bear to leave behind, so we're preparing fresh pickled tuna to serve tomorrow. The tuna will marinate for 24 hours and will be served chilled as a starter.
Escabeche de Atum serves 4-6
One fresh boneless tuna fillet, 1 1/2 to 2 pounds
One head of garlic (6-8 cloves), peeled and thinly sliced
Two large lemons, thinly sliced
One large yellow onion, peeled and thinly sliced
One small bunch of fresh coriander (cilantro), chopped
Two tablespoons of fresh flat-leaf parsley, chopped
Four bay leaves, chopped
1/2 cup good quality olive oil
1/3 cup red wine vinegar
1 teaspoon of freshly ground black pepper
1/2 teaspoon of sea salt
Slice the tuna into 2 inch pieces, 1/2 inch thick and set aside.
In a hot skillet, combine 1/4 cup of olive oil and 2 the slices from cloves of garlic until the garlic browns. Remove the garlic from the oil and add the cut tuna pieces to the skillet, alllowing them to cook for 60 seconds each side.
In a shallow dish, arrange 1/4 of the tuna in a single layer, then top with remaining uncooked garlic, onions, lemon slices, coriander, parsley and bay leaf. Drizzle with olive oil, vinegar and add a touch of sea salt and pepper.
Repeat layers until all ingredients are used. Cover tightly and refrigerate, allowing the tuna to marinate for 24 hours. Serve chilled as a starter with a glass of Alvarinho.