Clean and cut the tuna dice the tuna into a 1- 1 ½ inch by 6 inches’ rectangles, drizzle with extra virgin olive oil and salt. In a non stick pan with high heat sear the tuna from all 4 sides quick and on very high heat, about 30 seconds per side you want it to get seared. When done set tuna aside.
Return the pan to the stove, add ¼ cup of the extra virgin olive oil and cook the onion cover and on low heat until almost soft 20 minutes, then add the garlic, and cook for another 8-10 minutes, add the bay leaf, thyme and oregano, steer for 30 seconds, add the rest of the extra virgin olive oil, when it begins to boil turn off, add red wine vinegar and pimento and set aside.
Cut the tuna in squares and once the escabeche is warm, deep the tuna on it and let cool of before serving, it usually tastes better the day after.
Source: Daniel Olivella
1 lb. Tuna loin Ahi or Bluefin
1-2 ea. Onion thinly sliced
2 cups Extra virgin olive oil from Spain
12 ea. Garlic Cloves skin on
4 ea. Bay leaf
1 spring Thyme
1 spring Oregano
½ cup Red wine vinegar
2-3 tbsp. Pimenton dulce
Salt as needed
Delicious recipes made with olive oils from Spain.