Amazing Recipes Eps 4

Escabeche of Tuna 

Yield : 10 servings

30 oz/wt              tuna steak
To taste               salt
To taste               ground black pepper
4 tbsp                  olive oil
3 tbsp                  lime juice
3 oz/wt                small-dice tomato concasse
1/2 oz/wt             small-dice red onion
1/2 each               Serrano Chile, minced
1 each                  scallion, slice thin on bias
1/2 tsp                 minced garlic
1 tsp                    chopped cilantro

* Cut the tuna into 1-inch cubes or 3-ounce steaks. Season with salt and pepper, rub with 2 table spoons of the oil, and sear in a hot, well-seasoned pan. ( It should be cooked ''black and blue''- colored on the exterior but still extremely rare. )
* Remove the tuna and chill thoroughly.
* To make a marinade, mix the remaining olive oil with the lime juice, tomato, onion, Chile, scallion, garlic, and cilantro.
* Pour the marinade over the tuna and turn or gently toss the coat evenly. Marinate at least 12 hours or overnight before serving.

Presentation Ideas:  This dish can be served with a small salad as an appertizer, used to fill cucumber cups as an hors d'oeuvre, or served as part of an antipasti offering.