White tuna in homemade marinade sauce

What could be better than this homemade pickled white tuna, It is ideal for salads, to be eaten alone, dipping the bread in the sauce, or with a side dish such as rice, quinoa or couscous. It is ideal for salads, to be eaten alone, dipping the bread in the sauce, or with a side dish such as rice, quinoa or couscous.

Did you know that white tuna is so called only if it weighs more than 4 kg and is fished in the Bay of Biscay? And of course, it is a fish full of Omega 3, minerals and vitamins.

INGREDIENTS: (4 pax)

• 600 gr of northern bonito fresh
• 150 ml extra virgin olive oil
• 150 ml wine or apple cider vinegar
• 6 cloves of garlic
• 1 large spring onion
• 2 carrots
• 3 bay leaves
• 2 sprigs of fresh rosemary
• One tablespoon black peppercorns
• Salt

STEP BY STEP RECIPE:

1. If the fishmonger has not been able to do it for you, cut the nice into cubes of about 4×4 cm approximately. It is not necessary that they are exact, it is just to give you an approximate size but the pieces come out irregular because of the round shape of the bonito slices (skin and central spine are discarded).
2. Pour the oil in a deep frying pan, heat and brown the peeled garlic first and then the tuna for 2 minutes. Drain, remove and set the tuna aside in a container where you want to keep it in the refrigerator later.
3. In the same pan, cook the julienned onion and the peeled and sliced carrots for about ten minutes over low heat. Remove the pan from the heat, add the paprika and stir (this is so that it does not burn because it would give a very bitter touch).
4. Put the pan back on the heat. Add the vinegar (be careful as it tends to splash) and raise the heat to medium and cook for 10 minutes with the bay leaf, thyme and pepper.
5. Pour this marinade over the tuna and let it rest. When it is no longer hot, let it rest in the refrigerator for at least 3 hours, although it will be better the next day.

Did you like it? Do you want more ideas apart from this one? homemade pickled white tuna? Well, a marmitako, a tuna belly baked in the oven, a tuna with onions and tomato......

With all my love,

Mireia Alum

My instagram: @cocinayviajes