Instructions: Seafood Alternatives: mackerel, mahi-mahi, tuna, snapper, grouper

Rinse the Tuna with cold water and pat dry with paper towels. Set aside.

Cut the bell peppers in half lengthwise; remove the stem and seeds. Set the peppers cut-side up and slice crosswise very thinly. Peel four thin strips of skin from the cucumber using a vegetable peeler or channel cutter; remove and discard the seeds. Cut the cucumber on the diagonal into 1/8-inch-thick slices.

In a small glass bowl, combine the vinegar, sherry, 1/2 teaspoon each of salt and pepper, ginger, allspice, thyme, chiles and olives. Mix the flour and remaining 1/4 teaspoon each of salt and pepper on a dinner plate. In a large frying pan, heat 1 tablespoon of the oil over medium heat.

Just before cooking, lightly coat the Tuna on both sides with the seasoned flour, patting to remove excess. Saute until golden brown, 4 minutes, shaking the pan to prevent sticking. Turn and continue cooking until barely opaque, 2 minutes longer; the hot vinaigrette will finish cooking the fish. Place the Tuna in a shallow serving dish. If your frying pan is small, cook the Tuna in two batches. Scrape the pan and wipe dry with paper towels.

In the same frying pan, heat the remaining teaspoon oil over medium-high heat. Add the onion and saute, partly covered, until lightly colored and softened, about 3 minutes, stirring. Reduce the heat to medium-low, pour the vinegar mixture over the vegetables, cover and cook until softened, about 5 minutes, shaking the pan occasionally. Pour the marinade and vegetables over the fish and cover; refrigerate overnight.

Serve at room temperature or warmed; discard the ginger before serving and remind guests that allspice berries are too tart to eat.

This recipe yields 4 to 8 servings.

Comments: Tuna pickled with peppers and onions makes a great do-ahead first course or buffet dish. Derived from the Spanish "Pescado en Escabeche," sauteed seafood smothered in a pickled marinade is popular in the Dominican Republic and throughout the Caribbean.

Tasting aromatic Carribean spices such as allspice in a tart, savory dish rather than in a dessert may surprise your guests, so serve small portions to start. Crusty bread and boiled potatoes tossed with parsley are tasty accompaniments.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.