Fishermen's Fresh Tuna with Pimenton Adobo - Atún en Adobo
This recipe is midway between a Spanish escabeche and a Latin American adobo, with the fish briefly cooked and then left to marinate in the same liquid. The recipe comes from Ranchos de a bordo, published by the Ministry of Agriculture, a book of dishes from the fishing boats in the 1930s and 1940s. The author adds two pieces of advice: go easy with the cumin and pound everything well for the adobo.
Makes 6 servings.
Prep Time: 25 min.
Cook Time: 10 min.
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4 - 1/2 lb of fresh red or big-eye tuna, skinned, boned and cut into 2'- thick slices
For the adobo:
1 tsp cumin
2 wine glasses of good wine vinegar
2 cups extra virgin olive oil (or enough to cover the fish)
1 level tsp pimentónsweet or bittersweet
1 bay leaf
Make the adobo: pound the garlic, cumin, vinegar, and salt and mix them with the oil in a large flameproof earthenware dish or pan in which the fish fits. Finally, add the pimentón and bay leaf. Heat very gently for 8-10 minutes. Remove and cool. Cover and chill until required.
Recipe courtesy of Spain GourmeTour magazine.
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