Spanish tuna escabeche with vegetables | Escabeche de atún

Pat the tuna steaks dry with a clean paper towel, then lightly salt both sides. Peel and thinly slice the carrots into rounds, cut the onion into fine half-moons, and crush the garlic cloves with the flat side of a knife blade.

Heat 20 ml of extra virgin olive oil in a heavy-bottomed skillet over medium-high heat. Place the tuna steaks in the skillet and sear for just 1 minute per side until they develop a golden-brown crust while remaining juicy inside. Remove the fish from the pan and set aside on a plate.

Pour the remaining 60 ml of olive oil into the skillet over low heat. Add the crushed garlic, the thinly sliced carrots, and the onion. Sauté gently for about 6-8 minutes until the vegetables soften slightly but still retain a pleasant crispness.