Recipes by Cullera de Boix

Marinated tuna

Difficulty level: easy

Diners: 4

Preparation time: 45'


  • 170 – 190 g of tuna per serving
  • Chopped chives
  • Salt and Black pepper
  • Extra virgin olive oil


For the marinated vegetables with soy:

  • 1 red pepper and 1 green pepper
  • 1 courgette and 1 carrot
  • 2 garlic cloves, peeled and sliced
  • Paprika and extra virgin olive oil
  • 6 black peppercorns
  • 150 ml of white wine
  • 150 ml of red wine vinegar
  • 1 bay leaf and thyme
  • 2 tablespoons of soy sauce
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For the marinade: in a casserole with oil, fry the garlic, the peppercorns, the thyme and the bay leaf. Add the wine and reduce it.
Cut the vegetables into chunks and sauté them separately. Add them to the stir-fry sauce with paprika. Away from the heat, add the soy sauce and stir.
Grill the seasoned tuna with a few drops of oil; it should be a little raw.
Put the marinade in the centre and the tuna on top, with chopped chives sprinkled on top.

Grilled and with vegetables

Xavier Matarrodona presents a very simple and tasty recipe for marinated tuna

The escabeche marinade is a way to preserve and cook food that, besides providing them with a characteristic brining flavour, looks very good on the table. The chef of the Cullera de Boix restaurants, Xavier Matarrodona, suggests you use this technique to prepare a piece of tuna and accompany it with vegetables. The dish also features an oriental touch thanks to the presence of soy, which perfectly accompanies a fish that, in itself, is a real classic in Japanese cuisine. Here, however, we eat it cooked and very well accompanied.

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