Tuna Steaks in Escabeche


  • Tuna Steaks (1-inch-thick)
6 pieces
  • Flavorful Olive Oil (preferably Spanish)
60 ml
  • Spanish Onion, cut in thin rounds
1 large piece
  • Small Carrots, peeled and cut in thin rounds
2 pieces
  • Garlic Cloves cut in paper-thin slices or finely chopped
3 pieces
  • Mild Green Chilies, seeded and coarsely chopped
3 canned
  • White Wine Vinegar (champagne vinegar is best)
120 ml
  • Fresh Orange Juice
60 ml
  • Dry White Wine or Dry Vermouth
120 ml
  • Pickling Spice
1 tbsp
  • A pinch each of Ground Red Pepper Flakes
  • Salt and Freshly Ground Pepper for Taste
Cooking Method:

  1. Heat the oven to 180°C.
  2. Heat the oil in your 26cm Skillet. When the oil is quite hot but not yet smoking, add the tuna pieces. Cook for 1 minute or until seared, then turn the pieces and cook another minute to sear the second side. (Note: you can reduce the heat and continue to cook on the stovetop for a total of about 8 minutes, turning once; or after the initial searing, place in the oven for about 6 minutes to finish cooking.)
  3. Remove the tuna steaks from the skillet and place in a Le Creuset covered baking dish or a non-reactive storage dish large enough to hold the steaks in one layer. Set aside.
  4. Put the pan back over medium-low heat, add a bit more oil if necessary, and then add the onion and carrots and saute until the onion is opaque, about 5 minutes. Add the garlic and cook until fragrant, about 1 minute. Add the chilies, the vinegar, the orange juice, white wine, pickling spices and the cumin and red pepper flakes. Stir and heat another minute. Remove from the heat and let the mixture cool to room temperature.
  5. Spoon the pan contents over the tuna, then cover and refrigerate for 6 to 8 hours or even overnight. Give the fish a turn in the mixture a couple of times. Serve from the dish either cold or at room temperature. Shredded lettuce and julienned green bell pepper and orange segments tossed with vinaigrette make an attractive garnish.

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