Pickled tuna recipe

Escabeche is a very old method in which food is soaked in vinegar to marinate it. Very popular in Spanish cuisine, there is a wide variety of recipes that are prepared following this technique. On this occasion, we bring you an exquisite recipe for tuna in marinade that you can easily prepare at home.

The bonito Del norte is a highly prized species of tuna that can be found in the Mediterranean Sea and other tropical waters. Just like tuna, it has a high content of good fats that help us reduce bad cholesterol and is a great source of vitamins A and D. Enjoy its exquisite flavor in this preparation that, we know, you will love. Read on to learn how to make pickled pretty!

Ingredients to make Tuna in escabeche:

• 2 slices of bonito
• 2 bay leaves
• 3 garlic cloves
• 1 tablespoon paprika
• 3 pinches of salt
• 1 teaspoon peppercorns
• 1 cup vinegar
• 1 cup sunflower or seed oil
• 1 glass of water

How to make Pickled Bonito:

1. Prepare the tuna fillets and peel the garlic. Have all the ingredients on hand to make your job easier.
2. Fillet the garlic cloves and fry them in sunflower oil. They should be golden, but be careful not to burn them.
3. Tip: We use sunflower oil so as not to change the flavors of the fish, since this type of oil is softer.
4. Remove the garlic and, in the same pan, brown the tuna fillets over low heat. Add the bay leaves and salt to taste.
5. Now, add the pepper and paprika. Quickly pour in the water and vinegar to prevent the paprika from burning. Rectify the salt if necessary and place the garlic slices on top. Cook the tuna in marinade over low heat for 15 minutes. Clever!
6. Trick: You can decorate your plate with sautéed carrot strips and a little bit of chopped dill.

How to preserve marinated tuna

Summer is the season for bonito, an ideal time to look for the species in fishmongers and enjoy its distinguished flavor, as it will be super fresh. For the flavors to settle more intensely, you can transfer the tuna marinade to an airtight container and keep it cold for 4 or 5 days.

Thanks to the vinegar, the pickled bonito is preserved for longer than other preparations. This way, you can keep it for around 7 days. If you want to keep it for even longer, you must vacuum pack it. To achieve this, you just have to:

1. Sterilize the jars where you are going to store it, boiling them in a saucepan with water.
2. Fill the jars with the pickled fish, in this case the bonito Del norte.
3. Close the jars by tightening the lid very well.
4. Put the jars in a pot with a cloth at the base and fill it with water.
5. Boil the water with the jars inside for approximately 20 minutes
6. Take out and let them cool. To know if they are vacuum, press the lid; if it does not sink, it is empty.

In this way, you can enjoy the tuna in marinade for much longer. You can use this same procedure to preserve other marinated fish. Accompany them with salads, rice dishes, sandwiches and more.

You can also prepare tuna belly in marinade. The belly is a piece of this type of fish that is found in the lower part of the animal, near the head. It stands out for its intense flavor and texture. It is excellent to taste appetizers and to prepare in the oven. Of course, it is a little more expensive than other beautiful pieces.