Tuna Escabeche
By: Anonymous
Published: Sunday, February 14, 2010 - 5:11am

Ingredients




2 lrgs Tuna, steaks, (about 8 oz each)
cup Juice, lime, fresh
cup Water
1 teaspoon Salt
teaspoon Oregano, toasted *
2 Bay leaves
2 Allspice, whole
teaspoon Peppercorns, black
teaspoon Cumin seeds
1 Clove
1 Cinnamon, stick
1 lrg Garlic, clove, peeled
teaspoon Sugar
1 Garlic clove, minced, toasted **
cup Vinegar, red wine
cup Oil, olive
medium Onion, sweet, sliced into thin rings
2 Chilies, red, sliced into thin rings

Preparation

1 * Toast just until the odor of the oregano is noticeable, do not burn. 2 Oregano will begin to smoke lightly when ready. 3 ** Mince the garlic, and saute it quickly in a very hot pan with as little olive oil as possible. Toast it until it's slightly browned. Remove from heat and reserve. 4 Marinate the steaks in lime juice, water, and salt for 1 hour. 5 Sauce:In a grinder or mortar, put the toasted oregano, bay leaves, allspice, peppercorns, cumin seeds, whole clove, salt, coriander, cinnamon stick, fresh garlic clove, and sugar. Grind thoroughly then add toasted garlic. 6 Put the ground mixture in a saute pan and add 3/4 of a cup of water, 1/2 cup of red wine vinegar, and simmer for 15 minutes. 7 Assembly:Meanwhile, remove the steaks from the marinade, take off their skins, cube, then pat dry. 8 Heat another saute pan, then add olive oil. Put the Tuna into the pan and saute until it has a light, golden crust. 9 Reserve the Tuna on a serving dish. 10 Pour the oil from the pan and deglaze the pan with 1/4 cup red wine vinegar. Add herb and vinegar sauce to deglazed pan and bring to a boil. 11 Add a touch of water if sauce becomes too thick. 12 Spoon sauce over fish and garnish with sweet onions and red chilies. 13 Serve at room temperature.