Escabeche of bonito is a jewel of Basque and Cantabrian canning, where vinegar and oil preserve the fish for weeks. The Cantabrian fishermen prepared it for the long journeys. Today it is an essential tapa in the cuisine of the northern peninsula.
Mediterranean
Pickled tuna
Pickled tuna from Spain: traditional step-by-step recipe, with chef tips and clear times.
- Spain
- Main course
- Light
- High protein
- medium
20 min
Tiempo de Preparación
6
Servings
Nutrición por ración
- Calories 340 kcal
- Protein 28 g
- Fiber 1.5 g
- Carbohydrates 6 g
- Fat 22 g
- Sodium 580 mg
Story behind the dish
Preparation
Escabeche tuna is a preparation from Spain with medium difficulty. Reserve about 55 minutes in total (20 for mise en place and preparation, 35 for cooking). Follow the 6 phases in order: each step indicates what to do, what to observe and, when applicable, the time or level of fire.
Before you start
- Have ready: 1 kg of northern albacore, thickly sliced.
- Have ready: 250 ml of white wine vinegar.
- Have ready: 250 ml of extra virgin olive oil.
- Have ready: 2 onions in fine julienne.
- Have ready: 2 sliced carrots.
- Salt, oil and spices measured and within reach.
- Clean utensils, board and clear work surface.
-
Season the tuna slices with salt and pepper and brown them lightly in a pan…
Season the tuna slices with salt and pepper and brown them lightly in a frying pan with a little oil, 1 minute per side.
-
In another pot
In another saucepan, sauté onion, carrot and garlic in the remaining oil for 10 minutes.
-
Add vinegar
Add vinegar, water, bay leaf, pepper and chilli; bring to a gentle boil for 5 minutes.
-
Place the tuna in a glass jar or dish and cover…
Place the tuna in a glass jar or dish and cover completely with the hot mixture.
-
Let cool to room temperature and refrigerate for at least 12 hours…
Let cool to room temperature and refrigerate for at least 12 hours to marinate.
-
Serve cold or at room temperature sprinkled with parsley and bread…
Serve cold or at room temperature sprinkled with parsley and toasted bread. Let it cool for the indicated time: the structure settles and cuts or unmolds better.
Let it cool for the indicated time: the structure settles and cuts or unmolds better
Chef's tips
- Test for salt and doneness before serving; the last adjustment makes the difference.
- Use fresh and seasonal ingredients: the quality of the product is noticeable in the final result.
Variations
- Lighter version reducing oil and salt without losing flavor.
- Version for meal prep, doubling quantities and keeping cold for 3 days.
Community
Kitchen conversations
Share how it turned out, ask questions, or reply to other cooks.
Be the first to share your experience with this recipe.