Marinated bonito – 55000 Recipes. Passion for food


Good escape

Classics of the Spanish summer. Bonito at its optimal point in a strategic alliance with pickles makes us eat the same recipe by making him save it for those impromptu dinners and lunches.


  • Sol
  • 1 large onion
  • 1 large carrot
  • 1 head of garlic
  • 200 ml of white wine
  • 100 ml of white wine vinegar
  • 25 ml of sherry vinegar
  • Extra virgin olive oil
  • 1 sprig of thyme
  • 1 clone of rosemary
  • 2 bay leaves
  • 10 grains of black pepper
  • 3 cloves
  • 1 slice of bonito of 750 g


  1. Put the wine, vinegar, spices, herbs and a head of garlic in a saucepan.
  2. When it starts to boil, add sliced ​​onions and sliced ​​carrots.
  3. After three minutes, add a piece of bonito. Cook for 5 minutes with a covered pot. Season, turn and boil for another 3 minutes. Turn off the heat and allow the bonito to cool in the marinade.
  4. Remove the thorn and serve the taco with tuna, accompanied by vegetables and acidic liquid. Add a spray of raw extra virgin olive oil.

For a long-lasting pickle

  1. Once the pickling process is complete, the bonito is placed with the pickle and sprayed with olive oil in a canning jar.
  2. Cook for 10 minutes in a pressure cooker to sterilize it.
  3. Then, without opening the jar, leave to cool and store in the refrigerator or in a cool, dark closet.

The fish is drier, but thanks to sterilization it can be consumed for three months.


Thanks for reading.
David from 55000 Recipes