Fresh Tuna Steaks Madeira Style Recipes

TUNA STEAKS, MADEIRA-STYLE

Steps:

• Combine the garlic, salt, oregano, basil, and pepper in a mortar and pound to a paste with a pestle; then work in enough oil to achieve a spreading consistency, 1-2 tablespoons.
• Rinse the tuna steaks under cold running water, then drain and blot dry
• with paper towels.
• Where,s the rest of the directions?

FRESH TUNA STEAKS MADEIRA-STYLE

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)

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.

TUNA STEAKS, MADEIRA-STYLE

Steps:

• 1. Combine the garlic, salt, oregano, basil, and pepper in a mortar and pound to a paste with the pestle, then work in enough oil to achieve a spreading consistency, 1 to 2 tablespoons (see Note).2. Rinse the tuna steaks under cold running water, then drain and blot dry with paper towels. Using your fingers or a spatula, spread the spice paste on both sides of each of the steaks, then place in a baking dish just large enough to hold them flat in a single layer. Pour another 1/4 cup of the oil over the fish and turn the steaks once or twice to coat. Place a bay leaf under each steak and one on top, then cover and let marinate, in the refrigerator, for 3 to 4 hours, spooning the oil over the steaks occasionally.3. Preheat the grill to high.4. When ready to cook, oil the grill grate. Remove the tuna steaks from the marinade. Rinse and blot dry with paper towels, then brush on both sides with another 1 to 2 tablespoons oil. Arrange the steaks, facing in the same direction, on the hot grate and grill until cooked to taste, 4 to 6 minutes per side for medium well (the Portuguese like their tuna on the medium side of medium well), turning over carefully with a long spatula. For an attractive crosshatch of grill marks, rotate the steaks 90 degrees after the first 2 minutes on each side.5. Transfer the steaks to serving plates or a platter and serve at once.Serves 4Note: If you don't have a mortar and pestle, mash the ingredients together in a bowl using the back of a wooden spoon, or process in a mini chopper or blender, adding the oil gradually.