Cold Hors d'oeuvre Appetiser Starter
Fish Tapa Spain Gluten Dairy Free Eggless
tuna steak, not too thick (with skin and bone)
virgin Olive Oil
Garlic cloves, left whole but peeled
small Onion, finely chopped
Wash the tuna steak , drain and sprinkle with salt.
Heat a little oil in a frying pan add the garlic and sauté until just beginning
Add the tuna and fry for 2-3 minutes each side. Remove the tuna to a shallow
dish and set aside.
Add a good splash of vinegar to the remaining oil and garlic in the pan, mix
well and pour over the tuna. Cover and refrigerate for 4-8 hours.
To serve - remove the skin and bone from the tuna and break into bite size
pieces. Transfer to a clean serving dish, add the chopped onion and pour
over the marinade juices.