Portuguese Fresh Tuna (Sauce and Marinade) recipe
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Ingredients
- 3 tablespoons pimenta moida ¼ cup cider vinegar ½ teaspoon salt ⅓ teaspoon pepper 1 tablespoon garlic powder 2 tablespoons hot paprika 4 large fresh tuna steaks ½ cup butter 1 cup olive oil ¼ cup pimenta moida ½ cup ketchup ¼ cup cider vinegar ¼ cup water 2 tablespoons hot paprika ½ teaspoon salt ⅓ teaspoon pepper 1 tablespoon garlic powder
Nutrition Info
- 919 caloriescarbohydrate: 11.9 gcholesterol: 138.2 mgfat: 78.8 gfiber: 0.8 gprotein: 41.5 gsaturatedFat: 22.5 gservingSize: -sodium: 1319.9 mgsugar: 8.5 gtransFat: : -unsaturatedFat: : -
Directions Portuguese Fresh Tuna (Sauce and Marinade)
Directions
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In a large resealable plastic bag, mix 3 tablespoons pimenta moida, 1/4 cup cider vinegar, 1/2 teaspoon salt, 1/3 teaspoon pepper, 1 tablespoon garlic powder, and 2 tablespoons hot paprika. Place tuna steaks in the bag, seal, and gently shake to coat. Marinate in the refrigerator 1 1/2 to 3 hours.
Melt the butter and heat the olive oil in a large, heavy cast iron skillet over medium-high heat. Discard marinade, and place tuna steaks in the skillet. Fry 2 1/2 minutes on each side, or until fish is easily flaked with a fork. Remove from skillet and drain on paper towels.
Mix 1/4 cup pimenta moida, ketchup, 1/4 cup cider vinegar, water, 2 tablespoons hot paprika, 1/2 teaspoon salt, 1/3 teaspoon pepper, and 1 tablespoon garlic powder into the skillet. Scrape up browned bits, and cook sauce 3 minutes, or until slightly thickened. Scoop a portion of the sauce over the cooked fish to serve, and serve remaining sauce as a gravy for rice and potatoes.