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Slice the tuna 1.25cm/1/2in thick, then cut into 4cm/1 1/2in squares; set aside.
Saute the garlic slivers in the olive oil in a large heavy skillet over lowest heat for 25 minutes; with a slotted spoon, remove and discard the garlic.
Saute the tuna pieces in the garlic-oil in 2 to 3 batches, allowing about 2 minutes per side.
Arrange one third of the tuna one layer deep in a 9x9x2in baking dish, then top with one third each of the onions, minced garlic, lemon slices, bay leaves, coriander, parsley, and pepper; repeat the layers twice, pour in the olive oil and vinegar, cover, and chill for at least 24 hours. Serve cold with cocktails.
2lb fresh boneless tuna 900g
4 large garlic cloves, peeled and slivered.
1/3cup olive oil 3floz 100ml
For the Marinade:
3 small yellow onions, peeled and sliced thin
2 large garlic cloves, peeled and minced
1 large lemon, sliced very thin
2 large bay leaves, crumbled
4tbsp chopped fresh coriander
2tbsp minced parsley
1tsp freshly ground black pepper
2/3cup olive oil 6floz/200ml
1/3cup cider vinegar 3floz/100ml
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