Ingredientes:

  • 500g de lomo de atún fresco cortado en dados de 3-4 cm
  • 150ml de aceite de oliva virgen extra (AOVE)
  • 100ml de vinagre de Jerez
  • 50ml de vino blanco seco
  • 1 cebolla blanca mediana cortada en juliana fina
  • 2 zanahorias medianas cortadas en rodajas delgadas
  • 4 dientes de ajo chafados con su piel
  • 2 hojas de laurel seco
  • 1 cucharada de granos de pimienta negra
  • 1 cucharadita de pimentón dulce de la Vera
  • 1 rama de tomillo fresco
  • 10g de harina de trigo para espolvorear
  • 5g de sal marina fina

Instrucciones:

  1. Seca los 500g de atún con papel de cocina to remove surface moisture.
  2. Pasa los dados de atún por los 10g de harina, shaking off any excess so only a very thin layer remains.
  3. Heat 50ml of olive oil in a cazuela until it almost smokes. Sear the tuna for 1 minute on each side until a golden crust forms. Remove and set aside.
  4. Add the remaining 100ml of olive oil and the 4 crushed garlic cloves to the cazuela. Cook over medium heat until the garlic is fragrant and lightly browned.
  5. Add the sliced onion and carrots. Cook until the onion is transparent and softened (about 8 minutes).
  6. Remove the cazuela from the heat briefly and stir in the pimentón de la Vera, ensuring it dissolves without burning.
  7. Pour in the Jerez vinegar and white wine. Add the bay leaves, thyme, and black peppercorns.
  8. Return to the heat and simmer gently for 10 minutes to allow the alcohol to evaporate and the flavors to meld.
  9. Turn off the heat. Add the reserved tuna to the warm liquid.
  10. Let everything cool to room temperature before transferring to the refrigerator. Do not touch for at least 6 hours.