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Ingredient
Lemon pickled bonito (skipjack tuna)
Introduce
Chef :
BeckyLemon pickled bonito (skipjack tuna)
Bonito is a blue fish, similar to mackerel but larger and actually this escabeche recipe works not only with blue fish (mackerel, fresh tuna, even salmon) but also with white meats (chicken or rabbit). Super easy to make, it's a great way of preserving fish or meat with a tasty brine.
Ingredient
Food ration :
6 servingsCooking time :
30 mins
1
lemon
1 glass
white wine
1/2 glass
vinegar
5 spoons
spoons olive oil
1 tsp.
sweet paprika
to taste
Salt and pepper
Cooking instructions
* Step 1
Get all the ingredients together, wash and slice when necessary.
* Step 2
Put the oil in the pan and quickly fry the tuna, side up, side down. Save on a plate.
* Step 3
Put the carrots, onions, two slices of lemon and garlic cloves in the same pan over a moderate heat for 4-5 minutes, stirring all the time
* Step 4
Add the bayleaves and paprika and stir for another couple of minutes
* Step 5
Add the wine, vinagre, juice of remaing lemon and water, cover and leave over a low heat for 10 minutes
* Step 6
Add the tuna fillets and leave for another 5 minutes, this time without covering
* Step 7
Transfer the tuna fillets to a serving dish and put the heat up so as to reduce the sauce. Taste, and add salt and pepper and maybe a little bit of sugar (depends on vinagre and lemon acidity). Stir.
* Step 8
Add liquid to the bowl. Serve and enjoy :-)
* Step 9
Leftovers keep for up to a few days in the fridge. I added a few fresh coriander leaves and we had it cold with salad for dinner.
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