How to prepare tuna in marinade
- Tuna must be bled well by placing it in plenty of water and salt for about ten minutes.
- Once bled, it is washed well to remove all salt residue and cut into slices of approximately one centimetre, or into not very large pieces.
- A paste is made with the peeled and chopped garlic, half or one hot pepper – according to taste – and the paprika and the tip of a spoonful of crushed cumin.
- Add the oil and stir well to form a slightly liquid paste, then add the thyme, bay leaves, oregano and finally the wine and vinegar. In some places, only a whole glass of vinegar is used. In this case, the wine is only optional to reduce the acetic acid somewhat,
- depending on the taste you prefer.
- Salt with caution (it is better to adjust the salt in the dish and almost ready than to overdo it initially).
- The tuna is bathed in this preparation, which is left to marinate in the refrigerator for at least 24 hours.
- To make it, the pieces are removed and fried, then placed on a tray.
- Pour the rest of the marinade into the oil in which the tuna was fried, let it reduce a little and, passing it through a strainer, pour it as a sauce over the fish.
