Bonito tuna is gently poached and then steeped in a warm marinade of Llagar de Oles cider vinegar, olive oil, aromatics, and spice — a classic escabeche that lets the fish rest and absorb the brine until tender and deeply flavored. The result is bright and tangy with a lingering richness, equally at home served as a light starter or alongside crusty bread and good cheese.
INGREDIENTS
- 600g Northern bonito tuna, cut into chunks
- 100ml Llagar de Oles Premium Cider Vinegar
- 100ml Extra virgin olive oil
- 50ml Natural cider
- 1 onion, julienned
- 2 carrots, sliced
- 2 garlic cloves, sliced
- 1 bay leaf
- 4-5 black peppercorns
- 1 teaspoon sweet paprika
- Sear tuna 1 min per side. Remove and reserve on a plate
- Sauté onion, carrots, and garlic for 8 min over medium heat until softened
- Add sweet paprika and stir 30s until fragrant. Pour in Llagar de Oles vinegar, natural cider, bay leaf, and black peppercorns. Simmer and reduce for 2 m min
- Return the tuna to the pan. Cook gently for 8 min on low heat until just tender
- Transfer to a jar or dish. Rest 24h in the fridge. Serve cold
PREPARATION
TIP: 24h rest enhances the flavour, allowing the escabeche to develop depth. Ideal served with crusty bread or boiled potatoes.