Authortapasonline
RatingDifficultyBeginner

Pan-fried marinated tuna - use good quality tuna for this recipe - frozen is fine; just defrost in the refrigerator before dicing. The idea is for the tuna pieces to be dry enough to pick up and eat, but still tender and moist inside. You can put the them on cocktail sticks if you like and they can be served either hot or cold.

Yields4 Servings
Prep Time10 minsCook Time10 minsTotal Time20 mins
 2 Tuna Filletsdiced
 2 Cloves of Garlicfinely chopped
 125 ml White Wine
 2 tsp Pimentónsmoked paprika
 1 tsp Dried Oregano
 1 tsp Flat Leaf Parsleyfinely chopped
 1 Pinch of Saltoptional
 1 tbsp Olive Oil
1

The day before service, marinate the tuna in the refrigerator, covered, with the garlic, pimentón, oregano, parsley and half the white wine.

2

Heat the oil in a frying pan and add the tuna with the salt. Fry for 1 - 2 minutes, turning occasionally, until the tuna is golden-brown.

3

Add the rest of the white wine and cook for another minute until the wine is reduced.

4

Remove the tuna and pat dry if necessary. Serve immediately or allow to cool.

Category, , Cooking Method

Ingredients

 2 Tuna Filletsdiced
 2 Cloves of Garlicfinely chopped
 125 ml White Wine
 2 tsp Pimentónsmoked paprika
 1 tsp Dried Oregano
 1 tsp Flat Leaf Parsleyfinely chopped
 1 Pinch of Saltoptional
 1 tbsp Olive Oil

Directions

1

The day before service, marinate the tuna in the refrigerator, covered, with the garlic, pimentón, oregano, parsley and half the white wine.

2

Heat the oil in a frying pan and add the tuna with the salt. Fry for 1 - 2 minutes, turning occasionally, until the tuna is golden-brown.

3

Add the rest of the white wine and cook for another minute until the wine is reduced.

4

Remove the tuna and pat dry if necessary. Serve immediately or allow to cool.

Atún en Adobo
IngredientsDirections