Marinated Tuna (Atum de Escabeche)


  • 1Kg of tuna


  • 4 onions
  • 3 cloves of garlic
  • 1 bay leaf
  • 1 bunch of parsley
  • 2 deciliter of olive oil
  • 1 deciliter of white vinegar
  • salt, to taste
  • pepper, to taste
  • savory (Satureja hortensis), to taste
  • oregano, to taste


Put the tuna in water to bleed.

Change the water several times until it becomes clear, remove tuna and cut into large pieces.

Season with salt, crushed garlic, and crumbled oregano.

Leave the tuna to sit for half a day (about 6h to 8h).

Cook the tuna in water, with 1 onion, peeled and cut into a cross on top, and 1 bay leaf.

Once cooked and cooled, open the tuna in flakes, cover with the sauce and rest in this sauce, between 6 to 8 hours.

Serve with boiled potatoes in their skins, boiled sweet potatoes and seasonal vegetables (green beans, courgettes, etc…).