Azorean Style Tuna Steaks Bifes De Atum À Moda Do Acore Food

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AZOREAN STYLE TUNA STEAKS (BIFES DE ATUM À MODA DO ACORE)



Azorean Style Tuna Steaks (Bifes De Atum À Moda Do Acore) image

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

1 1/2 lbs fresh tuna steaks
1 tablespoon vinegar
1 bay leaf
1 tablespoon parsley, chopped
pepper
1 tablespoon hot sauce, Piri Piri
5 garlic cloves, chopped
1 tablespoon flour
1 cup portuguese white wine
4 tablespoons olive oil

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

TUNA MADEIRA STYLE (BIFES DE ATUM A MADEIRENSE)



Tuna Madeira Style (Bifes De Atum a Madeirense) image

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

1 -2 large garlic clove
1 teaspoon coarse salt
1/2 teaspoon dried oregano
1/2 teaspoon fresh ground pepper
3 tablespoons olive oil, plus
additional olive oil, for grilling
2 lbs fresh tuna, cut into steaks aabout 3/4-inch thick
4 large whole bay leaves

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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