Tuna with Tomato Escabeche Recipe

Name: Tuna with Tomato Escabeche
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (2-inch) tuna steak; Essence, recipe follows; 2 teaspoons olive oil; 1 tomato, finely chopped; 1/2 cup finely chopped onion; 2 tablespoons fresh lemon juice; 2 tablespoons fresh lime juice; 1/2 cup finely chopped red peppers; 1/4 cup finely chopped jalapenos; Salt and pepper; Homemade croutons- 1 French baguette, sliced 1/2-inch thick and lightly toasted in the oven.; 2 1/2 tablespoons paprika; 2 tablespoons salt; 2 tablespoons garlic powder; 1 tablespoon black pepper; 1 tablespoon onion powder; 1 tablespoon cayenne pepper; 1 tablespoon dried oregano; 1 tablespoon dried thyme

Servings: persons

1 (2-inch) tuna steak
Essence, recipe follows
2 teaspoons olive oil
1 tomato, finely chopped
1/2 cup finely chopped onion
2 tablespoons fresh lemon juice
2 tablespoons fresh lime juice
1/2 cup finely chopped red peppers
1/4 cup finely chopped jalapenos
Salt and pepper
Homemade croutons- 1 French baguette, sliced 1/2-inch thick and lightly toasted in the oven.
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme

1
Heat skillet until hot.
2
Season tuna with Essence.
3
Place tuna in skillet and drizzle top with olive oil.
4
Sear the tuna for 1 minute on each side.
5
Remove from skillet and place on a cutting board.
6
For the escabeche, in a bowl mix together the tomato and onion.
7
Then add the lemon and lime juice.
8
Mix well, and add jalapeno and salt and pepper to taste.
9
Slice 3 pieces of tuna and place on a serving plate and top with croutons.
10
Chop the remaining tuna into 1/2-inch pieces and add to the escabeche.
11
Mound remaining escabeche on to the serving plate.
12
Serve immediately.
13
Combine all ingredients thoroughly.

175

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 1 (2-inch) tuna steak, Essence, recipe follows, 2 teaspoons olive oil, 1 tomato, finely chopped, and more.

Yes, Tuna with Tomato Escabeche falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Tuna with Tomato Escabeche

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions