Vinegar-pickled tuna (Atún en adobo) from Classic Spanish Cooking: Recipes for Mastering the Spanish Kitchen (page 58) by Elisabeth Luard

  • bay leaves
  • carrots
  • onions
  • dried oregano
  • parsley
  • tuna steaks
  • sherry vinegar
  • black peppercorns
  • strong bread flour
  • EYB Comments

    Allow to pickle overnight. Can substitute dried marjoram for oregano, any wine vinegar for sherry vinegar, and firm-fleshed fish such as swordfish steaks or mackerel for tuna.

Where’s the full recipe - why can I only see the ingredients?

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

    Allow to pickle overnight. Can substitute dried marjoram for oregano, any wine vinegar for sherry vinegar, and firm-fleshed fish such as swordfish steaks or mackerel for tuna.

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