Tuna escabeche cru and cruit
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 350 | grams | Fresh tuna loin; (12oz) |
| 3 | tablespoons | Extra virgin olive oil |
| 3 | tablespoons | Red wine vinegar |
| 1 | teaspoon | Tomato ketchup |
| ½ | teaspoon | Coriander seeds; crushed |
| ½ | teaspoon | Black peppercorns; crushed |
| 2 | tablespoons | Fresh fennel seeds |
| ½ | teaspoon | Graunulated sugar |
| 2 | Cloves garlic; peeled and minced | |
| Salt and pepper to taste | ||
| Grilled country bread to serve | ||
| Extra fennel fronds to garnish | ||
Directions
Carefully slice the tuna loin into rectangles ½ inch thick. Place the tuna slices in a single layer in a deep baking dish.
In a medium saucepan, whisk together the olive oil, vinegar, tomato ketchup, black peppercorns, coriander seeds and fennel. Gently heat, allow to simmer until the sugar has dissolved. Remove from the heat, pour the warm marinade over the tuna in the baking dish (you want the marinade to cover the dish). Set aside and allow to cool.
Using a slotted spoon, remove the tuna from the dish. Strain the marinade through a fine sieve. Season to taste.
to serve: Place 5 slices of tuna in over-lapping layers. Drizzle a little marinade over and around the fish. Top with extra fennel fronds and serve with grilled country bread.
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