Cogemos el atún y lo cortamos en dados gruesos, teniendo cuidado de quitar a ser posible las espinas superflúas y los salpimentaremos. Calentaremos el aceite en una sartén y freiremos el atún. Lo escurriremos y colocaremos en una fuente honda y dejamos reposar.
Pelaremos los dientes de ajo, y los doraremos en el aceite junto con el tomillo, los clavos, el laurel, el perejil, algunos granos de pimienta. Cuando este subiendo el calor, añadiremos de vinagre y dejaremos hervir a fuego fuerte durante 10 minutos. Por último, regaremos con esto los dados (o se puede cocer unos minutos los dados en el escabeche) y añadimos el resto del aceite para que enfríe. Se tapa con film de plástico de tal manera que quede hermético y se mueve para que el aceite se mezcle bien y se enfríe. (mejor un reposo de 12 horas)
Montamos en una fuente: debajo la lechuga, la zanahoria rallada, y el atún. Y por encima un poco el jugo del escabeche.
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