Escabeche

• 1 pound tuna fillet of, sliced
• 1/4 cup kosher salt
• 2 bay leaves
• 2 garlic cloves mashed
• 1/4 cup olive oil
• 1 onion large, sliced
• 1 teaspoon black peppercorns
• 1/2 teaspoon cumin seeds
• 1 teaspoon thyme leaves
• 1 teaspoon dried oregano leaves
• 1 cup fish broth
• 1 cup white wine
• 1 cup white wine vinegar
• 2 bay leaves more

1. Cut fish fillets into 1 inch thick slices. Combine the 1/4 cup salt with 4 cups of water, stir to combine and brine the fish in this mixture for 30-45 minutes. Then remove fish from brine, drain on a paper towel and pat dry.
2. Heat the olive oil in a large pan and add the mashed garlic cloves and 2 bay leaves. Cook in the oil over medium heat until the garlic browns, but don't let the garlic burn or it will turn bitter. Remove the bay leaves and discard.
3. Turn the heat up to medium-high and cook the fish to a good sear You want a good sear on each side of the fish for 1-3 minutes, depending on the thickness. You don't need to cook the fish all the way through.
4. Remove the fish to cool, then add the sliced onion, lower the heat to medium and cook until translucent. Remove to cool.
5. Now add all the remaining ingredients, turn the heat up to high and bring to a boil then turn off the heat and let cool.
6. When everything is at room temperature, pour the sauce into a non-reactive container and add the fish and onions. Store in the refigerator overnight before serving. Will keep refrigerated for up to a week.

fillet of, kosher salt, bay leaves, garlic, olive oil, onion, black peppercorns, cumin seeds, thyme, oregano, fish broth, white wine, white wine vinegar, bay leaves more

Taken from www.yummly.com/recipe/Escabeche-1655660 (may not work)