Ingredients with Measurements:
- 1 lb fresh tuna
- 1/2 cup olive oil
- 1/2 cup white wine vinegar
- 1/2 cup water
- 1 onion, sliced
- 2 garlic cloves, minced
- 1 red bell pepper, sliced
- 1/4 cup capers
- 1 tsp dried oregano
- Salt and pepper to taste
Special equipment needed:
- Large skillet or frying pan
- Mixing bowl
- Serving platter
Step-by-step instructions:
1. Cut the tuna into 1-inch cubes and season with salt and pepper.
2. In a large skillet or frying pan, heat the olive oil over medium-high heat.
3. Add the tuna and cook for 2-3 minutes on each side until browned. Remove from the pan and set aside.
4. In the same pan, add the sliced onion, minced garlic, and sliced red bell pepper. Cook for 5-7 minutes until softened.
5. Add the white wine vinegar, water, capers, and dried oregano to the pan. Bring to a boil and then reduce heat to low.
6. Add the tuna back into the pan and stir to combine with the vegetables and sauce.
7. Simmer for 10-15 minutes until the sauce has thickened and the tuna is cooked through.
8. Remove from heat and transfer to a serving platter.
Time:
Preparation time: 15 minutes
Cooking time: 25 minutes
Temperature:
Medium-high heat for cooking the tuna and low heat for simmering the sauce.
Serving size:
4 servings
Nutritional information:
Calories per serving: 360
Fat: 25g
Carbohydrates: 7g
Protein: 25g
Substitutions for ingredients:
- Fresh tuna can be substituted with canned tuna.
- White wine vinegar can be substituted with apple cider vinegar.
- Red bell pepper can be substituted with green bell pepper or jalapeno pepper.
Variations:
- Add sliced carrots or zucchini to the vegetable mixture.
- Use fresh herbs such as thyme or rosemary instead of dried oregano.
- Serve with crusty bread or over rice.
Tips and tricks:
- Be careful not to overcook the tuna as it can become dry and tough.
- Use a non-stick pan to prevent sticking.
- Allow the tuna to rest for a few minutes before serving to allow the flavors to meld together.
Storage instructions:
Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in a microwave or on the stovetop until heated through.
Presentation ideas:
Serve on a large platter with a garnish of fresh herbs such as parsley or cilantro.
Garnishes:
Fresh herbs such as parsley or cilantro.
Pairings:
Serve with a crisp white wine such as Sauvignon Blanc or Pinot Grigio.
Suggested side dishes:
- Roasted vegetables
- Steamed rice
- Crusty bread
Troubleshooting advice:
- If the sauce is too thin, simmer for a few more minutes until it thickens.
- If the tuna is overcooked, reduce the cooking time or lower the heat.
Food safety advice:
- Make sure the tuna is fresh and has been properly stored.
- Wash all vegetables before using.
- Cook the tuna to an internal temperature of 145°F to ensure it is safe to eat.
Food history:
Escabeche is a Spanish dish that originated in the Middle Ages. It was originally made with fish that had been fried and then marinated in vinegar and spices.
Flavor profiles:
This dish is tangy and savory with a hint of sweetness from the red bell pepper.
Serving suggestions:
Serve as a main dish with a side of roasted vegetables or steamed rice.
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Region: Spanish