Briefly frying or poaching fish, then marinating it to finish the cooking is a favorite Mediterranean cooking method.
- Yield: 4 to 6 Servings
- Preparation Time: 10 Minutes
- 0.33 cup olive oil
- 1 lb (450 g) fresh boneless tuna or other fish fillet, cut into ½ in (1 cm) thick slices
- 1 large mild onion, cut into thin rings, rings halved
- salt and freshly ground black pepper
- 2 garlic cloves, crushed
- 1 tsp smoked pimentón (Spanish paprika)
- 1 scant tsp ground cumin or coriander
- 1 tbsp snipped flat-leaf parsley
- a few sprigs of thyme
- 1 lemon, thinly sliced
- 3 tbsp white wine vinegar
How to Make It
- Heat 1 tablespoon of the oil in a frying pan. Add the tuna slices and sear over medium heat for 2 minutes on each side, until colored and a little stiff. Place the slices in a nonmetallic dish.
- Add 2 tablespoons of the oil to the pan, stir in the halved onion rings, season, and cook for 3–5 minutes over medium heat. Add the garlic, paprika, and cumin. Fry for another 2 minutes, stirring occasionally. Spoon the contents of the pan over the fish and spread with the back of a spoon to coat evenly. Season again lightly and stir.
- Scatter over the parsley and thyme. Cover the tuna with the slices of lemon. Mix the remaining oil with the vinegar and pour over the fish. Cover with plastic wrap and refrigerate overnight or for 24 hours. Serve as an appetizer, chilled, or at room temperature.
Serving Size 1
Nutritional Value Per Serving
Calories from Fat:
% Daily Value*
* Above mentioned %DVs (Percent Daily Values) are based on 2,000 calorie food intake.
DVs (Daily values) may be vary depending upon individuals daily calorie needs. Above nutritional values are estimates and should only be used as a guide for approximation. They are not allfoodchef.com recommendations. Calculations are based on average weight of 194 lbs. and ages of 19 to 50 years.