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photo Escabeche of yellowfin tuna with aubergine purée GBC Recipe | Say Mmm

Escabeche of yellowfin tuna with aubergine purée GBC

This escabeche of yellowfin tuna, served with aubergine purée, is a glorious, fresh tasting seafood starter recipe from the Galvin brothers.
6 Servings -
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Servings:6  | Calories:1706 | Total Fat:109g  | Chol:150mg  | More
Nutritional facts are per serving and accuracy is not certain.
Total Fat 109g
168 %
Sat Fat 16g
80 %
Total Carb 103g
34 %
Fiber 49g
196 %
Sugars 36g
Cholesterol 150mg
50 %
Sodium 14992mg
625 %
Protein 108g
217 %
34% Others combined
25% Olive oil
22% Tuna
17% Coriander seeds
Percentages based on 2000 calories diet. Data may be incomplete or calculations inaccurate - Learn more.


150 g of carrots , new season
100 ml of olive oil
1 small onion , finely sliced
1 small red onion, finely sliced
3 garlic cloves , finely sliced
150 ml 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
300 ml of olive oil
1/2 lemon , juiced
300 ml of mineral water
200 g of maldon salt
200 g 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

Directions : View recipe directions on
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