Tuna Escabeche Cru And Cruit

Tuna Escabeche Cru And Cruit Ingredients

350 g Fresh tuna loin; (12oz)	2 tb Fresh fennel seeds
3 tb Extra virgin olive oil	1/2 ts Graunulated sugar
3 tb Red wine vinegar	2 Cloves garlic; peeled and
1 ts Tomato ketchup	Salt and pepper to taste
1/2 ts Coriander seeds; crushed	Grilled country bread to
1/2 ts Black peppercorns; crushed	Extra fennel fronds to

Instructions for Tuna Escabeche Cru And Cruit

Carefully slice the tuna loin into rectangles 1/2 inch thick. Place the tuna slices in a single layer in a deep baking dish. In a medium saucepan, whisk together the olive oil, vinegar, tomato ketchup, black peppercorns, coriander seeds and fennel. Gently heat, allow to simmer until the sugar has dissolved. Remove from the heat, pour the warm marinade over the tuna in the baking dish (you want the marinade to cover the dish). Set aside and allow to cool. Using a slotted spoon, remove the tuna from the dish. Strain the marinade through a fine sieve. Season to taste. to serve: Place 5 slices of tuna in over-lapping layers. Drizzle a little marinade over and around the fish. Top with extra fennel fronds and serve with grilled country bread. Converted by MC_Buster. Converted by MM_Buster v2.0l.

Main Ingredient: FishCuisine: Uncategorized

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