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Summer of Spice Cooking Class Back to Recipes
Yellowfin Tuna Escabeche
This traditional Mediterranean preparation is very much at home in the Caribbean. Spanish for pickled, escabeche is also sometimes called escovitch (or caveached in Jamaica). Originally conceived as a cooking technique as well as a preserving method, this dish can be chilled and served the following day. Its ease of preparation and flexibility of ingredients – in the restaurant, we escabeche lobster, quail and hearts of palm – make escabeche one of my favorite items. In this version, the tangerine adds a light citrus note that enhances the sweet and sour tones of the capers and raisins.

Serves 4
  • 4 6-ounce tuna steaks, 1 ½-inches thick
  • 1 tablespoon Miami Spice
  • ¼ cup olive oil
  • 4 cloves garlic, thinly sliced
  • 1 cup celery, peeled and thinly sliced
  • 1/3 cup capers
  • 1/3 cup raisins
  • ½ cup small, green Sicilian olives, pitted
  • 2 large tangerines, segmented and juiced
  • ¼ cup fresh mint, chiffonade
  • 1/3 cup pine nuts, toasted
To prepare the Tuna:
Season the tuna with Miami Spice and drizzle with olive oil. In a large skillet over very high heat, sear the tuna until nicely browned on both sides, about 1-2 minutes. Remove the tuna from the pan, lower the heat and add the remaining olive oil to the same pan. Add the garlic and celery and cook about 4 minutes until golden. Add the capers, raisins and olives, and tangerine juice stirring until lightly glazed. Finish with the tangerine segments.

To Serve:
Slice the tuna across the grain. Spoon the celery–olive mixture into the center of each plate along with any remaining pan juices. Arrange the tuna on top of this vegetable mixture. Sprinkle with fresh mint and garnish with pine nuts before serving.

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