“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).” - by Scotty
Ingredients
Adjust Servings
Original recipe yields 4 servings
Directions
- 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.
Nutrition
Amount Per Serving (4 total)
- Calories
- 919 cal
- 46%
- Fat
- 78.8 g
- 121%
- Carbs
- 11.9 g
- 4%
Based on a 2,000 calorie diet
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Reviews (9)
Rate This Recipe
"Loved it... Am a fellow Portagee and greatly appreciated this recipe. The sauce is very spicy/tasty and can be used with other meats as well. I actually used it with steak and eggs(another Portugues..." See moree favorite) and it came out fantastic. One thing, I thought that marinating the tuna was excessive since the sauce was already so strong. And for those of you that don't know what 'pimenta moida' is, it's wet, hot, crushed red pepper that comes in a jar... It's critical to the recipe. A possible substitution could be hot crushed cherry peppers."
fourmelos
"This was really good! We will make this again once fresh tuna comes our way. My husband even asked without knowing the name of the recipes-"what makes this taste Portuguese?" Of course the pimenta moi..." See moreda is what I replied. I made one change, I used white wine instead of the vinegar. We served with steamed potatos tossed with garlic, butter and fresh parsley."
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