This dish might have served as inspiration for the seviches of Latin America, except the fish in this case is cooked before marinating. Serve this as a first course or as the main dish in a light meal. Pickled Tuna (Escabeche de Atum) 1/4 cup (60 ml) olive oil 3-6 cloves garlic, thinly sliced 2 lbs (900 g) boneless fresh tuna, cut into 1/2-inch (1 cm) dice For the marinade: 2-3 onions, thinly sliced 2-4 cloves garlic, finely chopped 1-2 lemons, thinly sliced 2 bay (laurel) leaves, crumbled 1/4 cup (60 ml) chopped cilantro (coriander leaves) 1/4 cup (60 ml) chopped parsley Salt and freshly ground pepper 2/3 cup (160 ml) olive oil 1/3 cup (80 ml) red wine vinegar Heat the oil in a large skillet over moderate heat and saute the garlic until lightly browned, about 5 minutes. Remove the garlic with a slotted spoon and discard. Saute the tuna in batches until cooked through, about 3 to 4 minutes for each batch. Place 1/3 of the tuna in a deep serving bowl or dish and top with 1/3 of the onions, garlic, lemon slices, bay leaves, cilantro, parsley, salt, and pepper. Repeat twice. Drizzle with oil and vinegar and refrigerate covered for 24 to 48 hours. Serve chilled. Serves 4 to 6. ================================================= This flavorful spread can also be made with green olives, but the black olives give it a more subtle flavor. Black Olive Pate (Pasta de Azeitonas Pretas) 1 lb (450 g) pitted black olives such as kalamatas 1 head (about 16 cloves) unpeeled garlic Freshly ground pepper to taste To remove some of the moisture from the olives, spread them on several layers of paper towels, top with several more layers of paper towels, roll up tightly and set aside. Wrap the garlic in aluminum foil and roast in a 350F (180C) oven for 1 hour. Cool to room temperature and peel the individual cloves. Combine the olives, garlic, and pepper in an electric food processor and process to form a smooth paste. Serve with thinly sliced bread or crackers. Serves 4 to 6. [Non-text portions of this message have been removed]
