Skipjack Tuna Tartar with Parsley Vinaigrette and Escabeche Onions 

10 YO Verdelho or Medium Dry Madeira Wine


For 4 people 


600 gr skipjack tuna
1 small red onion
1 onion
2 red peppers
2 yellow peppers
2 green peppers
1 parsley bouquet
12 small onions *
vinegar q.b.
extra virgin olive oil q.b.
garlic q.b.
*Put the small onions in white wine vinegar a few days earlier.
Soak the fish for a minimum of 12 hours.
Cook it for 10 minutes with a bit of parsley, onions, garlic and olive oil.
Let the fish cool down, take the skin off as well as the spines and cut in cubes.
Marinate the fish in olive oil, vinegar, parsley chopped, red onion and all peppers chopped in small cubes.


Chef Francisco Quintal

Casa Velha do Palheiro