Description
Family Recipe, a staple once a year when fresh tuna was available in my area. It’s pretty spicy, so it is generally served with boiled potatoes which are perfect for soaking up the sauce. The sauce is awesome and stands up to the very meaty fish. For some reason, long lost, my grandmother always asked for the darkest tuna steaks they had. She insisted they were better. Pretty sure my grandmother used lard for frying, my aunt says butter and oil do fine. Any vegetable oil is fine if you don’t buy you olive oil by the gallon. Plate the fish with some rice or potatoes (both if you are Portugues).
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
Prep Time: 15 mins
Cook Time: 15 mins
Total Time: 2 hrs
Servings: 4