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Pickled tuna

By Luis Ortíz


11 in Saladmaster Sauce Pan

Ingredients :

  • 800 g fresh tuna cut into large pieces
  • 500 ml extra virgin olive oil
  • 750 ml dry white wine
  • 3 garlic cloves with a cross-section
  • 750 ml of apple cider vinegar
  • Flour
  • Black pepper
  • Paprika
  • 1 bay leaf
  • Fresh rosemary
  • Fresh thyme
  • Salt


  • Clean the tuna skin and scales (to bleed it, it is optional, leave it in a bowl with cold water for 2 to 3 hours in the refrigerator)
  • Dry tuna well and season
  • Put the flour on a plate, and lightly flour the tuna
  • Add the oil to the 11 in Saladmaster Titanium Sauce Pan and put at medium temperature
  • When the oil is hot, add the tuna and rise to medium high temperature (75% power), brown the tuna everywhere without cooking inside
  • Reserve the tuna on a plate
  • Strain the oil and pass it clean to the 25 cm Saladmaster titanium skillet
  • Clean the Sauce pan in case there are traces of flour that can stick and deposit the tuna in it
  • Put at average temperature 25 cm skillet with oil
  • When the oil is hot, add the garlic, bay leaf, thyme, rosemary and a tablespoon of black pepper in grain, while stirring
  • Lower the heat to a minimum
  • When the garlic is fried, add a quarter tablespoon of sweet paprika and continue stirring, pour over the tuna that is reserved in the 11 in Sauce pan
  • Add the white wine and vinegar to the 11 in Sauce pan, preheated to medium temperature
  • Put on average fire the 11 in sauce pan
  • Cover and wait for it to click steadily
  • Go to minimum temperature
  • Cook between 35 and 45 minutes at minimum temperature
  • Leave to cool 2 or 3 hours in refrigerator to consume