Tuna Steaks in Escabeche
(Prepared in the 10.25" Iron Handled Skillet)
Here’s a recipe that’s ideal for entertaining. It should be made the day before and it can be served as a first course at a more formal dinner, or as the main event at a luncheon or informal supper.
Escabeche is a favored Spanish mixture that’s spooned over cooked fish and refrigerated for about 6 to 8 hours... There are wide variations in the ingredients but this example is typical.
6 (1-inch) thick tuna steaks
1/4 cup flavorful olive oil (preferably Spanish)
1 large Spanish onion but in thin rounds
2 small carrots, peeled and cut in thin rounds
3 garlic cloves cut in paper thin slices or finely chopped
3 canned mild green chilies, seeded and coarsely chopped
1/2 cup white wine vinegar (champagne vinegar is great)
1/4 cup fresh orange juice
1/2 cup dry white wine or dry vermouth
1 tablespoon pickling spice
A pinch each of ground cumin and red pepper flakes
Salt and freshly ground pepper to taste
Heat the oven to 350-degrees.
Heat the oil in the 10.25" skillet. When the oil is quite hot but not yet smoking, add the tuna pieces. Cook for 1 minute or until seared, then turn the pieces and cook another minute to sear the second side. Note: you can reduce the heat and continue to cook on the stovetop for a total of about 8 minutes, turning once; or after the initial searing, place in the oven for about 6 minutes to finish cooking.
Remove the tuna steaks from the skillet and place in a Le Creuset covered baking dish or a non-reactive storage dish large enough to hold the steaks in one layer. Reserve.
Put the pan back over medium-low heat, add a bit more oil if necessary, and then add the onion and carrots and sauté until the onion is opaque, about 5 minutes. Add the garlic and cook until fragrant, about 1 minute. Add the chilies, the vinegar, the orange juice, white wine, pickling spices and the cumin and red pepper flakes. Stir and heat another minute. Remove from the heat and let the mixture cool to room temperature.
Spoon the pan contents over the tuna, cover, and refrigerate for 6 to 8 hours or even overnight. Give the fish a turn in the mixture a couple of times. Serve from the dish either cold, or at room temperature. Shredded lettuce and julienned green bell pepper and orange segments tossed with vinaigrette make an attractive garnish.
