Tuna in Escabeche

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

Serves 4

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.

Enjoy!

Green Lentil Salad with Smoked Salmon and Cilantro

Today's salad is loaded with iron, omega 3 fatty acids, protein and fiber!

GREEN LENTIL SALAD WITH SMOKED SALMON, CILANTRO AND LIME VINAIGRETTE

Serves 4

1 cup of green lentils (washed)
1 bay leave
4 oz smoked salmon (chopped)
1 tablespoon of capers
2 tablespoons of minced cornichons
3 tablespoons of minced cilantro
1 bunch of radishes (chopped)
2 tablespoons of salmon caviar (optional)
1lime
3 tablespoons of extra virgin olive oil
salt and pepper

In a large saucepan cover lentils with cold water, add the bay leave and a pinch of salt and bring to a boil; reduce heat to medium and boil covered for 20-25 minutes until the lentils are tender but al dente. Strain and let cool down.

In a bowl put the smoked salmon, capers, cornichons, cilantro and radishes.

Make the vinaigrette in a separate bowl with the olive oil, juice and zest of one lime, salt and pepper. Mix well and stir into the salad; mix thouroughly and decorate with lime wedges, cilantro, sliced radishes and salmon caviar.

Enjoy!

Fish Stew with Yukon Gold Potatoes and Peas

Here is another good meal for a wintery day. Again, really nutritious and healthy, fat free and packed with vitamins and fiber. I wanted to do this stew with halibut but unfortunately it is out of season and I had to buy red grouper instead. You can really use any fish you like, including cod. You can make your own fish stock or buy it at your local fish market. If you like your food spicy you can add some cayenne and fire it up!

FISH STEW WITH YUKON GOLD POTATOES AND PEAS

SERVES 4

3 tablespoons of olive oil
1/2 onion (chopped)
1 garlic (chopped)
1 1/2 to 2 lb. of Halibut or Grouper
8 medium yukon gold potatoes
1 1/2 cups of peas
1 1/2 cups of fish stock
3 tablespoons of flat leaf parsley (finely chopped)
salt and pepper

Preheat a deep sauté pan and add the olive oil, the onion and garlic and cook at medium heat for 1 minute. Add the potatoes peeled and sliced in 1/2 inch rounds; sauté for another 3 minutes. Add the fish stock and simmer covered for about 12-15 minutes. Add the peas (frozen or fresh), the parsley and the fish lightly covered in flour; cover the pan and simmer until the fish is done, 7-10 minutes. Eat right away! Enjoy!