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Ingredients

• 1,350kg white tuna (the original recipe calls for 1 kg)
• 1 medium onion
• 1 large carrot
• 3 cloves garlic
• A good dash of virgin olive oil for the sofrito
• 250g cider vinegar (I prefer cider vinegar to wine vinegar, it is softer)
• 250g good white wine
• 150g water
• 3 bay leaves
• 1 tbsp black peppercorns
• Salt to taste

Description

Tuna Escabeche Is Easy To Make And Served On Top Of A Nice Bed Of Salad It Is A Wholesome And Delicious Dish, Good As Single Course. Perfect For Hot Weather And Nourishing At The…

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