This is a great way to preserve tuna. You can use it in salads, omelets, empanadas or just eat it on its own with crusty bread or toast. You can use a similar technique with partridge or even with chicken breasts.
700 gr tuna (preferably in one or two thick steaks)
a bit of flour
4 garlic cloves
4 bay leaves
16 black pepper corns
a couple of springs of thyme
a pinch of paprika
250 cl olive oil
100 cl white wine
100 cl red wine vinegar
Salt the tuna. Dust it with a little bit of flour and fry it in olive oil over very high heat. As soon as it is golden on both sides take it away and reserve it in a deep pan. In the same oil fry the onion (cut in small slices) the four cloves of garlic (whole), the thyme, bay leaves and pepper corns. When the garlics are golden add the paprika and then the white wine and the vinegar. Pour it all over the tuna. Bring the pan with the tuna back to the heat. Cook on very low heat for 30 minutes.
You can keep this cold in the fridge for 5-6 days. You can also put it in sterilised jars once it is completely cold - this will last for 3-4 months.
Tuna is a bit off-putting for children as it is intensely red when it is raw. I could not even get the kids to approach it - they helped filling the jars though once the tuna was cooked.