La Chinata – Recetas

Oil poached Tune Fish

Recipe by
4 hours 10 min
Prep: 10 min | Cook: 4 hours | Servings: 4 people


  • 1 tuna fish (about 1,5 – 2 kg), scaled and gutted
  • 1 L olive oil
  • 1 tablespoon La Chinata smoked pepper flakes
  • ½ teaspoon whole black peppercorn
  • 4 lemon slices
  • 3 bay leaves
  • 4 garlic cloves, peeled
  • ¼ teaspoon salt


To prepare the fish: remove the head and tail with a knife. Cut the fish into 2 cm thick cutlets. Pat dry the cutlets with paper towels. Sprinkle with salt and smoked pepper flakes. Arrange the fish cutlets in layers in a large pot. Place the bay leaves, garlic cloves, black peppercorns and lemon slices between cutlets. Pour in enough olive oil (about 1 liter)  to cover the fish. Cover the pot with a lid and cook over low heat for 4 hours until fish just flakes and is cooked through. Serve immediately or cool the fish and refrigerate it in the oil to eat within a week.

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