This is a daily staple at Taitiano's table: served in small pieces to be eaten with the hands. In the off-season, very clean.
1 1/4 kg of fresh tuna
10 limes
2 medium tomatoes, peeled and diced
2 onions, chopped
2 cloves of garlic, minced
2 red peppers in brine, drained and chopped
1 large cucumber, peeled and diced
2 tablespoons of pickle relish
1/2 cup of chopped parsley
Seasoned Sauce:
1/2 cup of olive oil
3 tablespoons of vinegar
1/2 tablespoon of mustard powder
salt and pepper to taste
This is a daily staple at Taitiano's table: served in small pieces to be eaten with the hands. In the off-season, very clean.
1 1/4 kg of fresh tuna
10 limes
2 medium tomatoes, peeled and diced
2 onions, chopped
2 cloves of garlic, minced
2 red peppers in brine, drained and chopped
1 large cucumber, peeled and diced
2 tablespoons of pickle relish
1/2 cup of chopped parsley
Seasoned Sauce:
1/2 cup of olive oil
3 tablespoons of vinegar
1/2 tablespoon of mustard powder
salt and pepper to taste
Remove the bones from the fish and cut it into small cubes
Place in a glass or ceramic bowl
Cover with a strong solution of water and salt
Add the juice of 10 limes
Let it rest in the refrigerator, stirring occasionally, for about 2 hours
Meanwhile, combine the tomatoes, onions, garlic, bell pepper, and cucumber in a bowl
Cover and refrigerate
After about 2 hours, drain the fish and add the cold chopped vegetables, pickles, and parsley
Mix well
For the seasoned sauce: mix 2 tablespoons of olive oil with vinegar and mustard powder
Add the remaining olive oil gradually, stirring constantly
Add the fish mixture
Serve in soup bowls, if desired, garnishing with cooked egg yolks
Accompaniment: French bread and butter.
