tuna escabeche

The Filipinos have inherited escabeche from the Spaniards. This is a sweet to sour recipe that is usually served best cold or at room temperature. The version that we Filipinos have is the simplest amongst other countries serving this food.


I find escabeche a healthy meal, I believe because of low fat content and the use of fish as always. Other meats like pork are being used in Spain and other Mediterranean countries. Using tuna for escabeche also adds value to the meal.


2-5 slices of tuna
1 small carrots, sliced
1 small green bell peppers, sliced
3 cloves of garlic, crushed
1 medium red onions, sliced
½ cup vinegar
¼ cup water
4 tbsp sugar
fish sauce, salt and pepper to taste
olive oil


Season the tuna with enough salt and pepper.
Skillet fry the tuna in olive oil. Set aside.
In the same pan, sauté garlic and onions and season with fish sauce.
Mix the water, vinegar and sugar. Pour over the garlic and onions.
Simmer for 1 minute and season with salt and pepper according to taste.
Pour over the sauce to the tuna and allow to cool before serving.
You may keep inside the refrigerator for 1 hour prior to serving.