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Fresh Living Network
Olive oil poached tuna

Olive oil poached tuna

Inspired by the Portuguese dish, escabeche, this recipe can be made with any meaty game fish ‐ just make sure it's sustainable. It's rich, so serve it as a starter or as part of an informal holiday lunch, with salad and crusty bread.
6
RECIPE TYPE:Mains
 
Method

  • Heat olive oil, lemon juice and peel in a heavy-based pan.
  • Add tuna steaks and cook gently for 3-4 minutes per side.
  • Remove fish and set aside in a deep serving dish.
  • Heat olive oil mixture. Add onions and garlic and cook until soft but not browned
  • Add paprika, bay, salt, peri-peri and parsley and simmer for about 5 minutes.
  • Add vinegar, bring sauce to the boil and pour over fish.
  • Marinate for 24 hours in the fridge. Serve cold with bread.

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EXCLUSIONS

Dairy free Dairy free Dairy free Dairy free Dairy free Dairy free Dairy free

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