Tuna escabeche (Escabèche de thon) from Tasting Paris: 100 Recipes to Eat Like a Local (page 87) by Clotilde Dusoulier

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Requires refrigeration overnight. Can substitute yellowtail tuna steaks or skipjack tuna steaks for ahi tuna, and red onions for yellow onions. See recipe for a variation.

  • Boffcat on July 04, 2021

    This is one of my most regularly made dishes in the warmer months. I use herring or mackerel rather than tuna, and will often adjust the vegetables and herbs slightly depending on what I have. (I cut the oil back a bit too.) Delicious every time.

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