Marinated Tuna Recipe - Cooking Index
2 cups | 474ml | Cooked firm fish such as |
Albacore, yellowfin or swordfish | ||
2 tablespoons | 30ml | Extra-virgin olive oil |
1/2 cup | 118ml | Vinegar |
1/2 cup | 31g / 1.1oz | Onion - thinly sliced (small) |
2 | Garlic cloves - thinly sliced | |
1/4 teaspoon | 1.3ml | Black peppercorns - lightly crushed |
1 | Bay leaf - broken | |
Into 2 to 3 pieces | ||
1/2 teaspoon | 2.5ml | Salt |
1 teaspoon | 5ml | Dried chile such as chile de arbol - broken (small) |
In 2 to 3 pieces | ||
Water - as needed |
Break fish into bite-size chunks and place in deep glass bowl. Add oil, vinegar, onion, garlic, peppercorns, bay leaf, salt and chile to bowl and mix with fish. Add enough water just to cover fish. Cover and refrigerate overnight. Will keep 1 week.
This recipe yields 8 servings.
Each serving: 74 calories; 159 mg sodium; 10 mg cholesterol; 5 grams fat; 1 grams carbohydrates; 6 grams protein; 0.04 gram fiber.
Source:
The Los Angeles Times, 08-04-1999
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