Escabeche of yellowfin tuna with aubergine purée and herbs
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Escabeche is a Mediterranean dish also found in Latin American cooking incorporating marinated fish with vegetables and herbs. The Galvin brothers use yellowfin tuna in this glorious seafood starter recipe, a fish which works particularly well in sashimi or seared and served rare as it is in this dish. A popular starter on the menus across their restaurant empire, the Galvin brothers have chosen this as one of their Dishes of the Decade.
First published in 2015
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Ingredients
Metric
Imperial
Yellowfin tuna
- 2 yellowfin tuna loins, ideally roughly 15cm
- 1 tbsp of olive oil
- 1/2 tsp Dijon mustard
- 10 coriander leaves, roughly chopped
- 10g of tarragon, roughly chopped
- 10g of chervil, roughly chopped
- 10g of flat-leaf parsley, roughly chopped
- sea salt
- white pepper, freshly ground
For the escabeche
- 150g of carrots, new season
- 400ml of olive oil
- 1 small onion, finely sliced
- 1 small red onion, finely sliced
- 3 garlic cloves, finely sliced
- 150ml of white wine
- 2 tbsp of white wine vinegar
- 30 coriander seeds, roasted in a dry frying pan and then crushed
- 1 pinch of saffron strands
- 1/2 lemon, juiced
For the tuna marinade
- 300ml of mineral water
- 200g of Maldon salt
- 200g of caster sugar
- 1 lemon, juiced and zest finely grated
- 3 black peppercorns, crushed
- 3 coriander seeds, crushed
- 10 coriander leaves
For the aubergine purée
- 1 aubergine
- 1 garlic clove, finely sliced
- 2 tbsp of olive oil
- 1 sprig of thyme leaves
- 1 tbsp of crème fraîche
- 1/2 lemon, juiced
- 1 pinch of ground cumin
For the vinaigrette
- 2 tbsp of white wine vinegar
- 1/2 tsp Dijon mustard
- 4 tbsp of groundnut oil
- 100ml of extra virgin olive oil
- fine sea salt
- white pepper, freshly ground
For the herb salad
- 30g of frisée lettuce, white part only
- 10g of fresh chervil
- 10 small tarragon leaves
- 10g of coriander cress
- 10g of flat-leaf parsley
SAVE RECIPE
Equipment
- Food processor or blender
Method
1
Begin by preparing the escabeche. Slice the carrots 1mm thick at a 45-degree angle, using a mandolin if you have one. Put the carrot slices into a heavy-based pan, add 100ml of the olive oil and cook gently for 5 minutes, until they start to soften. Add the onions and garlic and cook for a further 5 minutes or until the onions have begun to collapse
- 150g of carrots, new season
- 100ml of olive oil
- 1 small onion, finely sliced
- 1 small red onion, finely sliced
- 3 garlic cloves, finely sliced
2
Add the white wine, vinegar, coriander seeds, saffron and the rest of the olive oil to the pan, bring to the boil, then reduce the heat to a simmer and cook for 11/2 hours.Remove from the heat and leave to cool, then add the lemon juice and season with salt and pepper
- 150ml of white wine
- 2 tbsp of white wine vinegar
- 30 coriander seeds, roasted in a dry frying pan and then crushed
- 1 pinch of saffron strands
- 300ml of olive oil
- 1/2 lemon, juiced
3
For the tuna marinade, put the water in a pan along with the salt and sugar and heat, stirring constantly, until dissolved. Remove from the heat and allow to cool slightly, then stir in the coriander, pepper and lemon. Leave to cool completely, then chill
- 300ml of mineral water
- 200g of Maldon salt
- 200g of caster sugar
- 3 black peppercorns, crushed
- 3 coriander seeds, crushed
- 10 coriander leaves
- 1 lemon, juiced and zest finely grated
4
Place the tuna pieces into the marinade and leave for 11/2 hours. Remove from the marinade and rinse under cold water, then pat dry with kitchen paper. Wrap each piece of tuna tightly in cling film to form a sausage shape and chill for a further 1 hour
- 2 yellowfin tuna, loin, ideally roughly 15cm long and 4.5cm wide
5
Heat a non-stick frying pan until very hot and add the olive oil, then unwrap the tuna, season with salt and pepper and add it to the hot pan. Sear the tuna all over – this should only take about 20 seconds on each side, rolling it constantly in the pan
- 1 tbsp of olive oil
6
Once seared transfer the tuna to kitchen paper to drain. Spread the outside of the tuna with the Dijon mustard to give a thin coating and then roll it in the chopped herbs. Wrap each piece tightly in cling film again to form a sausage and tie with string at both ends. Place in the fridge for at least 3 hours to firm up
- 1/2 tsp Dijon mustard
- 10g of tarragon, roughly chopped
- 10 coriander leaves, roughly chopped
- 10g of chervil, roughly chopped
- 10g of flat-leaf parsley, roughly chopped
7
For the aubergine purée, cut the aubergine lengthwise in half, score the flesh in a criss-cross fashion and insert the garlic slices. Place cut-side down on a hot griddle pan and cook for 5–8 minutes, until the flesh is almost black
- 1 aubergine
- 1 garlic clove, finely sliced
8
Transfer the aubergines to a baking tray lined with foil, drizzle with the olive oil, sprinkle with the thyme and season with salt and pepper. Place in an oven preheated to 160°C/Gas Mark 3. Bake for 1 hour 20 minutes, then remove from the oven and leave to cool
- 2 tbsp of olive oil
- 1 sprig of thyme leaves
9
Scoop out the flesh and purée in a blender or food processor until smooth. Pass the mixture through a fine sieve into a mixing bowl and whisk in the crème fraîche, lemon juice and cumin. Season to taste with salt and pepper
- 1 tbsp of crème fraîche
- 1/2 lemon, juiced
- 1 pinch of ground cumin
10
To make the vinaigrette whisk together the vinegar, mustard and seasoning in a small bowl. Gradually add the olive and groundnut oils until fully combined. Taste and adjust the seasoning if required, then set aside until needed. If making in advance remember to shake the dressing thoroughly before using
- 2 tbsp of white wine vinegar
- 1/2 tsp Dijon mustard
- fine sea salt
- white pepper, freshly ground
- 4 tbsp of groundnut oil
- 100ml of extra virgin olive oil
11
When ready to plate up stir the escabeche well and place a large tablespoon of it in the middle of each plate, followed by a teaspoon of the aubergine purée on the side. Slice the tuna with a sharp serrated knife into 3mm-thick discs, allowing 5 per portion (remember to remove the cling film after you have cut the discs) and arrange the tuna slices neatly on top of the escabeche
12
Toss the frisée and herbs in the vinaigrette in a separate bowl and arrange the dressed salad at the top of each plate. Take a little of the coriander cress and place on top of the tuna, then drizzle a little of the remaining liquid from the escabeche around the plate to serve
- 30g of frisée lettuce, white part only
- 10g of fresh chervil
- 10 small tarragon leaves
- 10g of coriander cress
- 10g of flat-leaf parsley
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