Tuna escabeche on crostini

all details

Tuna escabeche on crostini

Tuna escabeche on crostini
Photo: Eddie Jim

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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  • Main Ingredients - Fish, Bread
  • Cuisine - Spanish
  • Course - Finger-food
  • Occasion - New Years, Cocktail Party

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