It's been years that I wanted to make this pretty recipe. Those who know me know that I love the pickles, either meat, fish, shellfish or whatever. I love them. I adore its aroma and its acidity.
One of the best things that Loleta to brought into my life in addition to being able to reach you, is to meet cookers with so much talent and so much passion. And many are already friends. One of those cookers is without a doubt Dani Carnero, Chef and owner of La Cosmopolita. With him I had a thousand conversations about recipes, traditional dishes, and every time I go to his house, La Cosmopolita, I always learn a lot, but above all, I enjoy a lot.
We have talked about Marinades plenty of times because he loves them and so do I. . In fact, we have a pending recipe of pickled partridges which I hope this season we can do together. So to him goes this recipe of today, because some of its steps follow his guidance and tips.
Since the first time I made this marinated tuna, I follow the same recipe with the same quantities of ingredients, because they fit me super good. But I have to tell you that I modified the recipe depending on which food is being marinated so I add or remove ingredients or vary their proportions or the type of vinegar.
Another you must keep in mind when you do pickles are the jars where we will keep our marinated food. These so pretty jars that I used to blunt my pretty in marinade are from Tala Cooking and they are great because they have a large size so that the tuna fits perfectly with the marinade and vegetables and on top of it, they make it look so beautiful. I hope that you like this recipe as much as they did at home.
- 2 kg of tuna clean from skin and spines €20,00
- 1 liter of extra virgin olive oil €3,90
- 3 onions €0.35
- 4 carrots €0,20
- 400 ml of vinegar white wine - see tips and tricks - €0,50
- 250 ml of wine white (I used Rias Baixas because it's what was open but you can use your favorite) €2,00
- 125 ml water €0.03
- 15 grains of pepper €0.10
- 5 bay leaves €0.05
- 2 tablespoons and 1/2 of oregan €0.25
- 1 tablespoon Rosemary €0.10
- some branches of fresh thyme (if not you can use a tablespoon of dried thyme) €0.10
- 1 teaspoon salt 0,03 €
Total € 27.07 for the two kilos of one of the best pickles you'll do at home yourself and without complications
These jars so beautiful of Tala Cooking they are which I used to blunt my marinated and are great because they have a large size and the fish comes without any difficulty.
1. in a large pan heat half of the oil. When it is very hot, seal the loins of tuna and set the aside.
2. Add the rest of the oil and heat gently. Meanwhile chop the onions and carrots on rounds.
3. when oil is hot, add the onions and carrots and let Cook for 5 minutes.
4. Then add the vinegar, wine and water and herbs and salt and bring a boil. Taste and correct vinegar if necessary, and bring to a boil.
5 Insert the bonito in the pan and remove from the heat. Allow to cool completely. My loins were quite thick and were perfectly cooked with the remaining heat.
6. Once the loins are room temperate (one hour maximum), you can check if tune is well done in the center by braking one piece. These were perfect, but if they are a little raw, then you can return them to the pan and cok a bit longer.
- It Is important that the vinegar is of good quality. Be careful because the vinegar from Jerez is very powerful. If you're not sure how of acid you like pickled, it is better to put half of amount and add more gradually. I used 400 ml and for my taste, it was perfect. You can also use a soft wine vinegar.
- You can use any blue fish
- Preparation time: 1 hour and a half in total
- Difficulty: easy
- Servings: 10