AZOREAN STYLE TUNA STEAKS (BIFES DE ATUM À MODA DO ACORE)
Make and share this Azorean Style Tuna Steaks (Bifes De Atum À Moda Do Acore) recipe from Food.com.
Provided by momaphet
Categories Tuna
Time 21m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Place the fresh tuna steaks, in a bowl dish or bowl with the chopped garlic, bay leaf, parsley, white wine, vinegar, hot sauce, and pepper to taste, let it marinate for 3 hours.
- Heat a frying pan over med temperature Take the tuna steaks out and dry them, add olive oil to the pan then add tuna steaks, cook 2 minutes on each side then add flour to the steaks and let them continue cooking.
- Now add the marinade to the pan and let it cook about 5-7 minutes , tuna is best when there is still a little pink.
- Serve and enjoy.
Nutrition Facts : Calories 426.6, Fat 21.9, SaturatedFat 4, Cholesterol 64.6, Sodium 164, Carbohydrate 4.4, Fiber 0.2, Sugar 0.7, Protein 40.2
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.
Provided by Vicki Butts (lazyme) @lazyme5909
Categories Fish
Number Of Ingredients 7
Steps:
- Using a mortar and pestle, pound the garlic, salt, oregano, and black pepper to a paste; blend in 1 tablespoon of the olive oil.
- Rub 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.
- When 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.
- Variation: 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.
TUNA MADEIRA STYLE (BIFES DE ATUM A MADEIRENSE)
From Jean Anderson, a lovely way to make tuna--though not the fashionable 'seared-on-the-outside/raw-on-the-inside' style of tuna. This requires you to plan ahead, as the fish should marinate 24 hours before you cook it. You can do the grilling over charcoal, on a gas grill or using a stovetop or George Foreman type grill.
Provided by Chef Kate
Categories Tuna
Time P1DT15m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Using a mortar and pestle, a fork or a mini-processor, combine the garlic, salt and pepper and oregano into a paste and blend in one tablespoon of the olive oil.
- Rub the tuna steaks with this mixtures and place them in a non-reactive covered dish.
- Tuck in the bay leaves and refrigerate the fish for twenty four hours.
- The next day, preheat the grill and brush with olive oil if necessary.
- Grill the tuna over high heat for about three minutes each side.
- Delicious with a green salad and a nice feisty Portugese rose.
Nutrition Facts : Calories 419, Fat 21.3, SaturatedFat 4.3, Cholesterol 86.3, Sodium 670.4, Carbohydrate 0.6, Fiber 0.2, Protein 53.1
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