Fish, seafood & shellfish | Traditional Spanish Recipes

Fresh Tuna in Escabeche (pickle)

I went to my favourite fish shop and fell in love with a wonderful piece of fresh tuna. It wasn’t my first choice; in fact I had planned a white fish menu but I might have both: grilled white fish and blue fish in a pickle… or as we say here en escabeche.
This method (Escabeche) works fantastically for all blue fish such as sardines, anchovies, sword fish… and once you have it ready it can last the whole week in the fridge. You can also have rabbit preserved the same way or chicken; just open your mind ;D.
Why is tuna good for you? Well, if you are short on D vitamin, you should add this recipe to your diet and it will help your bones to keep its good health. Vitamin D fixes their calcium.
Eat it warm and it will be delicious, eat it fresh after 2 days and it will be drooling!!!


Ingredients for 4 servings:  600 grs of fresh tuna, 1 big onion, 2 garlic cloves, 2 onions, a bay leaf, some black pepper, a glass of extra virgin olive oil, half a glass of white wine vinegar, half a glass of white wine, flour and some salt.
  • Cut the tuna in handy pieces, coat in flour and fry at low heat. Just 1 minute per side. Reserve over some kitchen paper.
  • Prepare the Escabeche: Peel the carrots and cut in small pieces. Peel the onion and cut too. Pour the olive oil inside a big frying pan and heat it. Don't let it fry, but when hot, add the garlics, the onion, the carrots, bay leaf and pepper. Comfit for 15 minutes at low heat.
  • Add the tuna, the vinegar, the wine and keep the heat for another 15 minutes.
  • Ain't it easy?


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10/16/2011 · 21:06 h by bellini

Nuria my friend, so nice to see you. Your escabeche sounds perfectly scrumptious.

10/24/2011 · 17:33 h by Jenn @leftoverqueen

Sounds delicious! Thanks for another lovely recipe!

10/27/2011 · 9:41 h by fanal blau

Ves que no sigui que m’ha arribat l’hora d’aprendre l’anglès!!! :) Si més no, vocabulari de cuina…

Un blog deliciós, i un plaer i una delícia tornar-te a veure!

Una abraçada, Núria!

12/06/2017 · 23:43 h by Julius Alfonzo

Can you send me this recipe in spanish?Thanks

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