Escabeche is a method used to preserve foods consisting in cooking in a vinegar stew. Long before there were modern methods to preserve food, escabeche was widely used in Spain. It originally came from the Muslim occupation that took place in Spain during eight centuries. Nowadays it is widely used in Spain and South America to cook vegetables, fish or meat. The main ingredients used for escabeche are vinegar and olive oil. Vinegar allows to control the growth of bacteria hence preserving the food.
You can use the same method used in this recipe to cook other foods, some of my favorites are: turkey breast, mussels, partridge or sardines.
Tip: Cook tuna over the lowest heat possible for a juicy fish.
TUNA IN ESCABECHE
2 lb tuna (in one piece)
1/2 cup red wine or sherry vinegar
1 cup extra virgin olive oil
1/2 cup of water
1 tablespoon black peppercorns
2 sprigs of thyme
4 garlic cloves (skin on)
2 bay leaves
1 onion (peeled and chopped)
3 carrots (peeled and chopped)
In a large pan put the olive oil, water, peppercorns, garlic, bay leaves, thyme, onions and carrots. Bring to a boil, cover and cook over medium heat for 10 minutes. Add the vinegar and cook for another minute.
Season the tuna with salt and transfer to the vinegar mix. Simmer, covered, over very low heat until cooked through or slightly pink (about 30-35 minutes).
Let cool down in its "escabeche". Serve at room temperature in 1 inch slices with the escabeche and a salad.