Pickled Fresh Tuna- Escabeche de Atum

By amaliana

The Food of Portugal- Jean Anderson
To have the proper balance of flavors, the tuna must marinate in the refrigerator at least 24 hours. Although it can be seved as the main course of a light meal, it is often served at the start of a meal in Portugal.
Note: Because of the tartness of the marinade, the recipe does not need salt.

Ingredients

• Marinade:
• 2 pounds fresh boneless tuna
• 4 large garlic cloves, peeled and slivered
• 1/3 cup olive oil
• 3 small yellow onions, peeled and sliced thin
• 2 large garlic cloves, peeled and minced
• 1 large lemon, sliced very thin
• 2 large bay leaves, crumbled
• 1/4 cup chopped fresh coriander
• 2 tablespoons minced parsley
• 1 teaspoon freshly ground black pepper
• 2/3 cup olive oil
• 1/3 cup cider vinegar

Preparation

Step 1

Slice the tuna 1/2- inch thick, then cut into 1 1/2- inch squares; set aside. Sauté the garlic slivers in the 1/3 cup olive oil in a large heavy skillet over lowest heat 25 minutes; with a slotted spoon, remove and discard the garlic. Sauté the tuna pieces in the garlic-oil in 2 to 3 batches, allowing about 2 minutes per side. Arrange one third of the tuna one layer deep in a 9x9x2- inch baking dish , then top with one third each of the onions, minced garlic,lemon slices, bay leaves, coriander, parsley, and pepper; repeat the layers twice, pour in the olive oil and vinegar, cover, and chill at least 24 hours. Serve cold with cocktails, as a first course, or as the main course of a light lunch.