Tuna escabeche on crostini

Name: Tuna escabeche on crostini
Cook time: 30 min
Yield: about 10.
Cuisine: Spanish
Ingredients: 750g sashimi-grade tuna; 2 large onions, thinly sliced; sea salt; 3 tbsp extra-virgin olive oil; 2 pinches saffron threads; 2 fresh bay leaves; zest of 1/4of an orange; 4 tbsp sherry vinegar; 1/2 cup white wine; 2 heaped tbsp sugar; baguette to serve

Brigitte Hafner

October 19, 2011

Time:< 30 minsServes:about 10.

Tuna escabeche on crostini

Ingredients

750g sashimi-grade tuna
2 large onions, thinly sliced
sea salt
3 tbsp extra-virgin olive oil
2 pinches saffron threads
2 fresh bay leaves
zest of 1/4of an orange
4 tbsp sherry vinegar
1/2 cup white wine
2 heaped tbsp sugar
baguette to serve

Method

Steep saffron in 2 tablespoons of hot water for 10 about minutes.
Saute onions in olive oil over a very low heat until soft, but do not allow to brown.
Add saffron, bay leaves, orange zest, sherry vinegar, wine, sugar and water. Simmer for 10 minutes on a low heat until the liquid has reduced by half. Check for seasoning - the sauce should be a balance between sweet and sharp. Leave mixture to cool.
Cut tuna very thinly and lay out on a platter. Season lightly with salt.
Spoon over the sauce and refrigerate 15 minutes then serve with crostini - thinly sliced baguette that has been drizzled with olive oil and lightly toasted in a medium oven.

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