Tuna sirloins in citric ‘escabeche’ with sautéed vegetables

Ingredients (serves 4)

  • 400 gr tuna
  • 1 carrot
  • 1 green pepper
  • 1 zucchini
  • 1 pod of peas
  • 1 green onion

citric ‘escabeche’

  • 150 gr virgin olive oil
  • 50 gr citric juice
  • 20 gr apple vinegar


For the escabeche

Ensemble a bouquet of the different herbs and spices, peel off the citric (only the skin, no white skin) and extract some of it’s juice.

In a pan put the oil and gently sauté the garlic cloves. Take the pan off the heat and add the vinegar, the citric juice, as well as the bouquet of spices and the citric peels. Let it cool off at room temperature.

For the vegetables

Cut the vegetables in thin stripes and sauté them slowly at medium heat until crunchy, add them to the escabeche mix.

To serve

Sear the tuna pieces in a hot flat pan on each side leaving the middle undercooked. Dip them in the escabeche mix, let it sit for a few minutes and serve.

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