Both the tuna and the bonito that passes through the waters of the Canary Islands are a delicacy when eaten grilled with a pinch of salt. Here is the perfect marinade recipe to enjoy it.
INGREDIENTS OF TUNA IN ADOBO
A good slice of tuna
Canarian Sea Salt
Olive oil
six cloves of garlic
A handful of oregano
A bay leaf
A handful of thyme
Pinch of pepper
a tablespoon of paprika
A splash of vinegar
PREPARATION OF TUNA IN ADOBO
We ask the fishmonger for a good slice of tuna or bonito depending on the season and the pocket. We can also buy it whole and chop it at home to taste. We like it in small pieces.
DRESSING
In a large pestle, place the peeled and chopped garlic. A pinch of coarse salt, a handful of oregano, thyme and bay leaf. We smash everything. Continue adding a pinch of hot pepper, paprika, vinegar and a splash of oil. Remove carefully and add it to the tuna or chopped bonito. We can let it macerate between 6 to 12 hours or prepare it on the go.
FRY
Add a splash of olive oil to a large frying pan and when it is very hot, add the pieces of tuna or bonito to fry them and let them brown on both sides. We are taking out and plating.