Seared Tuna Steak Escabeche Recipe

Seared Tuna Steak Escabeche Recipe


This recipe was contributed by Elliot Brown.

Seared Tuna Steak Escabeche is a vibrant and flavourful dish, perfect for preparing ahead of time. The escabeche, a zesty mixture of vegetables and aromatics, complements the rich, sesame-coated tuna steaks beautifully, making this dish both delicious and visually appealing.


  • 2 tuna steaks
  • Sesame seeds, as needed for coating
  • Olive oil, for searing
  • 1 sweet red pepper, diced
  • 1 shallot, chopped
  • 1 tablespoon minced ginger
  • 1 teaspoon paprika
  • 1 teaspoon cracked peppercorns
  • 1/4 cup sliced green olives
  • 2 tablespoons baby capers
  • Zest of 1 lemon
  • Juice of 1 lime
  • 2 tablespoons sherry vinegar
  • Flat leaf parsley, for garnish


  1. Prepare the Escabeche:
    1 Prepare the Escabeche:
    • In a mixing bowl, combine diced sweet red pepper, chopped shallot, minced ginger, paprika, cracked peppercorns, sliced green olives, baby capers, lemon zest, lime juice, and sherry vinegar. Stir well to blend the flavours. Set aside to let the flavours meld while preparing the tuna.
  2. Sear the Tuna
    2 Sear the Tuna
    • Coat the tuna steaks generously on both sides with sesame seeds.
    • Heat olive oil in a skillet over medium-high heat.
    • Once hot, sear the tuna steaks for about 2 minutes on each side or until the desired doneness is achieved.
    • Remove from heat.
  3. Slice and Serve:
    3 Slice and Serve:
    • Angle slice the seared tuna steaks and arrange them neatly on a long serving dish.
    • Spoon the escabeche over the sliced tuna steaks evenly.
    • Garnish with fresh flat leaf parsley.
    • Serve the dish immediately if enjoying warm, or refrigerate the escabeche topping on the tuna for a chilled version, enhancing the marinating process.
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