Fresh Tuna Steaks Madeira-Style
Vicki Butts (lazyme)
On the garden island of Madeira, tuna steaks are more likely to be grilled over hardwood coals than panbroiled but directions are given for cooking both ways. The steaks must marinate overnight in the refrigerator, so begin a day before you plan to serve.
From The Food of Portugal by Jean Anderson.
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- 1 large
- garlic clove, peeled and quartered
- 1 tsp
- kosher salt
- 1/2 tsp
- crumbled leaf oregano
- 1/2 tsp
- freshly ground black pepper
- 1/2 c
- olive oil
- 2 lb
- fresh boneless tuna, cut into steaks about 3/4-inch thick
- 4 large
- bay leaves, do not crumble
1Using a mortar and pestle, pound the garlic, salt, oregano, and black pepper to a paste; blend in 1 tablespoon of the olive oil.
2Rub the mixture on both sides of each tuna steak, lay the steaks in a 9 x 9 x 2-inch baking dish, drizzle with 1/4 cup of the remaining oil, then tuck in the bay leaves. Cover and marinate in the refrigerator 24 hours.
3When ready to cook, heat the remaining 3 tablespoons olive oil in a large heavy skillet over high heat until ripples appear on the skillet bottom; add the tuna and brown about 3 minutes on each side, keeping the heat high.
Grill over white ash coals about 6 inches above the coals. Brush the tuna steaks well with oil, then grill 3-4 minutes on each side.