Portuguese Fresh Tuna (Sauce and Marinade) Best Dishes

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Portuguese Fresh Tuna (Sauce and Marinade)

"Family Recipe, a staple as soon as a 12 months when sparkling tuna was available in my vicinity. It's quite highly spiced, so it's far typically served with boiled potatoes that are perfect for absorbing the sauce. The sauce is fantastic and stands up to the very meaty fish. For a few cause, lengthy lost, my grandmother continually asked for the darkest tuna steaks that they had. She insisted they had been better. Pretty sure my grandmother used lard for frying, my aunt says butter and oil do high-quality. Any vegetable oil is fine if you don't buy you olive oil with the aid of the gallon. Plate the fish with a few rice or potatoes (each if you are Portugues)."

Ingredients :

• 3 tablespoons pimenta moida
• 1/four cup cider vinegar
• half teaspoon salt
• 1/3 teaspoon pepper
• 1 tablespoon garlic powder
• 2 tablespoons warm paprika
• 4 massive clean tuna steaks
• half of cup butter
• 1 cup olive oil
• 1/four cup pimenta moida
• half of cup ketchup
• 1/four cup cider vinegar
• 1/four cup water
• 2 tablespoons hot paprika
• half of teaspoon salt
• 1/three teaspoon pepper
• 1 tablespoon garlic powder

Instructions :

Prep : 15M	Cook : 4M	Ready in : 2H

• In a big resealable plastic bag, blend three tablespoons pimenta moida, 1/four cup cider vinegar, 1/2 teaspoon salt, 1/three teaspoon pepper, 1 tablespoon garlic powder, and a couple of tablespoons warm paprika. Place tuna steaks in the bag, seal, and lightly shake to coat. Marinate inside the fridge 1 half to a few hours.
• Melt the butter and warmth the olive oil in a large, heavy cast iron skillet over medium-high warmness. Discard marinade, and area tuna steaks in the skillet. Fry 2 1/2 minutes on every aspect, or until fish is easily flaked with a fork. Remove from skillet and drain on paper towels.
• Mix 1/four cup pimenta moida, ketchup, 1/four cup cider vinegar, water, 2 tablespoons warm paprika, half of teaspoon salt, 1/3 teaspoon pepper, and 1 tablespoon garlic powder into the skillet. Scrape up browned bits, and cook sauce 3 minutes, or till barely thickened. Scoop a part of the sauce over the cooked fish to serve, and serve remaining sauce as a gravy for rice and potatoes.

Notes :

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