Preparation

the tuna is soaked to bleed for about 2 hours in a container with cold water.
then the tuna is boiled in boiling water together with 3 cloves of garlic, a bunch of parsley and salt and allowed to cook.
after cooking, drain the tuna and place it in a container. sprinkle with oil and vinegar and season with the remaining chopped garlic cloves, chopped parsley, salt and, if you like, a little pepper.
let it stay like that overnight and serve it whole with boiled potatoes, or boiled corn served in bowls or fried corn.

if tuna is served on the very day it is cooked, add some spring onions to the cooking water. these chives also accompany tuna when served.

in madeira, although escabeche tuna can be the main dish of the meal, it is mainly used as a snack that is eaten before the meal.

Ingredients

  • 1 tuna piece weighing about 1 kg;
  • 6 cloves of garlic;
  • 1 bunch of parsley;
  • salt ;
  • 1.5 dl of oil;
  • 3 tablespoons of vinegar;
  • pepper (fac.)