Atún en Escabeche de Gibraltar | I've Been Cooking

Ingredients

• 600 g tuna steaks, cut into large chunks
• 200 ml olive oil
• 150 ml sherry vinegar
• 1 large onion, thinly sliced
• 1 large carrot, thinly sliced
• 4 cloves garlic, lightly crushed
• 3 bay leaves
• 1 tsp black peppercorns
• 1 tsp sweet paprika
• Fine salt, to taste
• Light flour for dusting, optional
• 60 ml dry white wine, optional
• 120 ml water
• Peel of 1 lemon or a few wide strips of zest, optional
• Fresh parsley for garnish, optional