Tuna escabeche on crostini

Tuna escabeche on crostini
Tuna escabeche on crostini Photo: Eddie Jim

Tuna escabeche on crostini


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


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.