Tuna Madeira Style Bifes De Atum A Madeirense Recipes

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.

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.

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.