Tuna Madeira Style (Bifes De Atum A Madeirense)

1. 1

   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.

2. 2

   Rub the tuna steaks with this mixtures and place them in a non-reactive covered dish.

3. 3

   Tuck in the bay leaves and refrigerate the fish for twenty four hours.

4. 4

   The next day, preheat the grill and brush with olive oil if necessary.

5. 5

   Grill the tuna over high heat for about three minutes each side.

6. 6

   Delicious with a green salad and a nice feisty Portugese rose.

* Per serving · 4 servings · Values may vary.

No additional tips available.