fresh tuna steaks madeira-style
Bifes de Atum Grelhado a Madeirense (Grilled Tuna Steaks Madeira-Style). 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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prep time
15 Min
cook time
15 Min
method
Grill
yield
4 serving(s)
Ingredients
- 1 large garlic clove, peeled and quartered
- 1 teaspoon kosher salt
- 1/2 teaspoon crumbled leaf oregano
- 1/2 teaspoon freshly ground black pepper
- 1/2 cup olive oil
- 2 pounds fresh boneless tuna, cut into steaks about 3/4-inch thick
- 4 large bay leaves, do not crumble
How To Make fresh tuna steaks madeira-style
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Step 1Using a mortar and pestle, pound the garlic, salt, oregano, and black pepper to a paste; blend in 1 tablespoon of the olive oil.
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Step 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.
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Step 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.
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Step 4Variation: 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.
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