Atun en adobo

Category, , DifficultyIntermediate

[cooked-description]

Yields4 Servings
Prep Time1 day 60 minsCook Time10 minsTotal Time1 day 1 hr 10 mins

 1 kg Tuna, without skin or spine
 4 Garlic cloves
 200 ml Extra virgin olive oil
 100 ml White wine vinegar
 100 ml White wine
 1 tbsp Pepper
 1 Green pepper
 Oregano
 Thyme
 1 Bay leaf
 Cumin
 Salt

1

The fish must be carefully placed to bleed for about ten minutes in lots of water and salt.

2

Once bled, it is washed thoroughly to get rid of all traces of salt and is cut in slices of about 1 centimetre thick or in medium-sized chunks.

3

Crush peeled and sliced garlic cloves and a half or whole chilli (according to taste) some pepper and the tip of tablespoon of crushed cumin.
Oil is added and stirred well to make a slightly liquid paste.
Then add thyme, bay leaf, oregano and finally wine and vinegar.
In some places they only use a whole glass of vinegar.
In this case, wine is an option to reduce the acetic acid according to your taste.

4

Remember salt should be added carefully (it is easier to add more when it is served than to have put in too much before cooking).
The tuna is placed in the mixture and left to marinate for at least 24 hours in the fridge.

5

To finally prepare it, take the chunks of tuna and fry them then place on a tray.
Pour the rest of the marinade into the oil that the fish was fried in and leave it to reduce then strain, the liquid can be used as a sauce on the fish.
Serve with Chips, Potatoes or as an alternative Rice.

Ingredients

 1 kg Tuna, without skin or spine
 4 Garlic cloves
 200 ml Extra virgin olive oil
 100 ml White wine vinegar
 100 ml White wine
 1 tbsp Pepper
 1 Green pepper
 Oregano
 Thyme
 1 Bay leaf
 Cumin
 Salt

Directions

1

The fish must be carefully placed to bleed for about ten minutes in lots of water and salt.

2

Once bled, it is washed thoroughly to get rid of all traces of salt and is cut in slices of about 1 centimetre thick or in medium-sized chunks.

3

Crush peeled and sliced garlic cloves and a half or whole chilli (according to taste) some pepper and the tip of tablespoon of crushed cumin.
Oil is added and stirred well to make a slightly liquid paste.
Then add thyme, bay leaf, oregano and finally wine and vinegar.
In some places they only use a whole glass of vinegar.
In this case, wine is an option to reduce the acetic acid according to your taste.

4

Remember salt should be added carefully (it is easier to add more when it is served than to have put in too much before cooking).
The tuna is placed in the mixture and left to marinate for at least 24 hours in the fridge.

5

To finally prepare it, take the chunks of tuna and fry them then place on a tray.
Pour the rest of the marinade into the oil that the fish was fried in and leave it to reduce then strain, the liquid can be used as a sauce on the fish.
Serve with Chips, Potatoes or as an alternative Rice.

Atun en adobo