Tuna Escabeche Pasta #French Fridays with Dorie

Sardines don’t make me think of Spain. They make me think of Portugal. On any side street in Portugal you can catch a person grilling a few sardines and having a simple supper with them and a bottle of red wine.

It was only in Portugal that I ever had large sardines grilled. These are the only sardines I’ve ever liked, and since I could not find large sardines I decided to use something simple and fishy to make this dish: tuna. 

The original dish is an escabeche which is a way of preserving or just marinating fish in a vinegar, olive oil seasoned mixture. 

Since I am going cheap on this dish by using canned tuna instead of fresh tuna; I decided not to marinated the fish because there is no need to since it is already marinated in the can. Instead I decided to use the ingredients from the original recipe to make a pasta sauce.

The result was a spicy Mediterranean meal. The carrots really helped to off set the heat of the red pepper flakes, and the sun-dried tomatoes added depth to the dish. This is a terrific meal for the summer because it can be served hot or cold, and would hold up well sitting out at a picnic. 

Tuna Escabeche Pasta

by Diane Balch inspired by Dorie Greenspan’s “Sardine Escabeche” from “Around my French Table.”
Prep Time: 15 minutes
Cook Time: 15 minutes
Keywords: entree tuna pasta Spanish
Ingredients (4 to 6 servings)
  • 3/4 cups of extra-virgin olive oil
  • 1 onion chopped
  • 2 carrots chopped
  • 1 celery stalk chopped
  • 1/2 teaspoons of dried rosemary
  • 1/2 teaspoon of dried thyme
  • 1/2 teaspoon of red pepper flakes
  • 1/4 teaspoon of ground coriander seeds
  • salt and pepper to taste
  • 4 cloves chopped garlic
  • 1 tablespoon of tomato paste
  • 1/4 cup of red wine vinegar
  • 1/4 teaspoon of sugar
  • 1 7.5 ounce jar of sun-dried tomatoes with oil, chopped.
  • 2 4 ounce cans of drained tuna any kind
  • 1 pound of pasta of your choice
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1) Bring a large sauce pan 1/4 filled with very salty water to a boil for the pasta.
2) In a large skillet heat the oil on medium high and sauté the onions, carrots and celery (salt them)
3) Add the thyme, coriander, red pepper flakes, salt and pepper. Then add the garlic and lower the heat. Stir and cook for a minute.
4) Add the the tomato pasta stir and cook for a minute.
5) Turn the heat up to high and add the vinegar and sugar stir for a minute and turn off the heat.
6) Add the sundried tomatoes and tuna. Bring the sauce to a boil, stirring continually for a minute then turn off the heat.
7) If you have time let the sauce sit for a while. Check the salt and pepper.
8) Add the cooked pasta when you are ready to serve. It is best to mix and let the pasta and sauce blend for about 5 minutes or more before serving. Drizzle some quality extra-virgin olive oil over the pasta if it needs a little more oil.

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