Tuna Carnitas
On a menu full of fresh Mexican seafood dishes, deep-fried tuna stands out. At Este in Austin, TX—one of our Best New Restaurants of 2023—chef Fermín Nuñez transforms the delicate fish into crispy-but-tender cubes reminiscent of their porky namesake, piled atop a swoosh of creamy, smoky refried beans. While some diners were initially wary of tuna transformed this way, it won over many hearts (including that of our own restaurant editor Elazar Sontag) with its perfect balance of rich and bright flavors.
Nuñez uses fatty tuna belly at the restaurant, but this recipe recreates the dish’s hallmark texture with tuna steak tossed in rice flour before frying. And while the most time-intensive part of the recipe is braising dried pinto beans, don’t worry; you’ll be rewarded for your patience with enough leftovers to stow in the freezer for a rainy day.
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What you’ll need
Deep-Fry Thermometer
$29 $16 At Amazon
Immersion Blender
$100 At Amazon
Dutch Oven
$133 $80 At Amazon
Cast Iron Skillet
$30 At Amazon
Mesh Sieve
$13 At Amazon
Slotted Spoon
$11 At Amazon
Rubber Spatula
$13 At Amazon
Wire Cooling Rack
$18 At Amazon
Rimmed Baking Sheet
$30 At Amazon
Small Saucepan
$155 At Amazon
Recipe information
Total Time
3 hours
Yield
6 servings
Ingredients
3
1
1
10
1
1
1
8
1
1
1
1
1
1
1
1
1
¼
Special Equipment
Preparation
Step 1
Toast 3 morita chiles, stems removed, in a medium Dutch oven over medium heat, turning occasionally, until fragrant, about 2 minutes. Add 1 medium tomato, halved, 1 medium yellow onion, halved, 10 garlic cloves, smashed, 1 lb. dried pinto beans, and 1 avocado leaf (if using); pour in water to cover by at least 2". Increase heat to high and bring to a boil. Reduce heat and simmer gently, adding water as needed to keep beans submerged, 1½ hours.
Step 2
Add 1 Tbsp. Diamond Crystal or 1¾ tsp. Morton kosher salt and continue to cook until beans are tender, 45–60 minutes. Remove avocado leaf; discard. Drain beans through a mesh sieve set over a medium bowl; set bean cooking liquid aside. Return beans and solids to pot.
Step 3
Meanwhile, cook 8 oz. bacon, coarsely chopped, in a large cast-iron skillet over medium heat, stirring occasionally, until browned and very crisp, about 20 minutes. Transfer bacon to a small bowl with a slotted spoon, leaving fat behind. Set skillet with fat aside.
Step 4
Place 1 medium red onion, thinly sliced, in a small heatproof bowl. Bring 1 Tbsp. sugar, 1 cup distilled white vinegar, 2 tsp. Diamond Crystal or 1 tsp. Morton kosher salt, and ½ cup water to a simmer in a small saucepan over medium, then pour over red onion and set aside to pickle.
Step 5
Add bacon, 1 tsp. dried oregano, 1 tsp. garlic powder, 1 tsp. ground coriander, 1 tsp. smoked paprika, 2 cups reserved bean cooking liquid, and remaining 3 Tbsp. distilled white vinegar to pot with bean mixture. Using an immersion blender, blend until smooth. Season bean mixture with more salt if needed. (Alternatively, you can blend in batches in a regular blender.)
Step 6
Pour 1 cup vegetable oil into another medium Dutch oven or heavy pot (it should come about ½" up sides); fit with thermometer and heat over medium-high. Add bean mixture and cook, stirring and scraping bottom and sides of pot with a heatproof rubber spatula, until homogeneous and emulsified, about 3 minutes. Remove from heat; cover with plastic wrap, pressing directly onto surface (this will prevent a skin from forming).
Step 7
Season 1 lb. tuna steaks, patted dry, cut into 1" pieces, with salt, then place in a medium bowl. Add ¼ cup (45 g) rice flour or cornstarch; toss to coat. Pour fresh oil into reserved skillet with fat to come 1" up sides. Fit with thermometer and heat until thermometer registers about 400°. Working in batches, cook tuna, tossing constantly, until lightly crisped on the outside but still a little pink in the center, about 30 seconds per batch. Transfer to a wire rack set inside a rimmed baking sheet; season with salt.
Step 8
Scoop beans onto plates and smooth into an even layer; top with tuna, drained pickled onion, and microgreens or cilantro. Serve with warmed tortillas and lime wedges.
Leave a Review
Reviews (0)
Back to TopI only made the beans so that’s what I’ll review. I’m not huge into seafood, but how the beans were prepared caught my curiosity. I thought the flavor was pretty good, especially before adding the cup of vegetable oil to the beans. I don’t know the benefit or purpose behind adding it since no information is mentioned and I’m fairly new to making beans, but I did it, thinking it would add flavor in a similar way how adding lard can. It didn’t turn out like that at all. First, silly me tried pouring a heavy pot of beans into hot oil. It essentially created mini bean-splotch grenades around my kitchen. Only one, thankfully, landed on bare skin. I felt like I primarily taste oil and then the rest of the flavor comes secondary to that. Honestly, I wish I didn’t add the oil at all. I probably won’t make it again because it’s just me, and I think I’d rather try how Este does it since it’s practically down the road.
Alyssa M
Austin, TX
10/26/2023