Algarve-Style Tuna Steak (Bife de Tuna de Cebollada)
A regional tuna steak delicacy from Tavira, in Portugal's Algarve region.
Servings 1 person
Calories 1123kcal
Ingredients
- 1 tuna steak
- 1 tbsp lemon juice freshly squeezed
- 2 tbsp olive oil
- 1 large onion sliced
- 3 cloves garlic diced
- 1 tomato diced
- 1 red pepper
- 1 green pepper
- 1 bay leaf
- 1/2 cup dry white wine
- 3 tbsp red wine vinegar
- 1 sprig thyme
- sea salt to taste
- ground black pepper to taste
- 1 tbsp fresh chopped parsley to garnish, optional
The potatoes
- 2 potatoes large, quartered
- 1 tbsp butter
- 1 tsp fresh rosemary
- sea salt to taste
- ground black pepper to taste
Instructions
- Pat dry your tuna steak(s), season with salt, pepper and lemon juice, and set aside at room temperature for at least 30 minutes.
- Prepare the vegetables: slice the onion, cut the pepper into strips, dice the garlic and chop the tomato into small cubes.
- Peel and chop the potatoes into quarters, and place them in a pan of boiling water with 1tsp sea salt. Cook for 15-20 minutes, or until tender when pressed with a fork.
- Add 2tbsp olive oil to a pan over high heat, add the bay leaf, and sear the tuna for 30 seconds to a minute on each side, until it achieves some slight browning and colouration (this is the mallard reaction). Remove the tuna from the pan and set aside; the bay leaf should stay in the pan, along with any residue stuck to the bottom of the pan.
- Next, reduce the heat to medium and add the onions to the same pan. Sautée for 3-4 minutes or until translucent. If the edges of the onions start to brown, that’s fine - they should almost caramelise in the heat.
- Add the garlic and bell peppers to the pan, along with a pinch of sea salt.
- Sautée the vegetables for 3-4 minutes. Once the peppers have begun to colour and wilt, add a glug of white wine and reduce by around half.
- Next, add the tomato with the sprig of thyme, and another sprinkle of salt to cut the acidity of the tomatoes. Cook down for 3-4 minutes more.
- Add a splash of red wine vinegar, mix well, and reduce the heat to very low.
- Add the tuna back to the pan (along with any juices accumulated), blanket the tuna with the onion and pepper mixture, cover the pan (or just the tuna) and leave to braise for a few minutes. There should be a small amount of liquid in the pan at this point to achieve a braise: if not, top up with hot water.
- Remove the tuna from pan after 3 to 4 minutes, plate, and turn the heat to high. The idea is to cook down and concentrate the flavours of the vegetables, just for a minute or two.
- Meanwhile, toss the cooked potatoes with 1tbsp butter, sea salt, black pepper and 1tsp fresh rosemary.
- Arrange the potatoes around the tuna steak, and layer the vegetable mixture on top and around it. Top with fresh chopped parsley, if you want, and plate with a side salad.
Nutrition
Calories: 1123kcal | Carbohydrates: 99g | Protein: 52g | Fat: 49g | Saturated Fat: 14g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 26g | Trans Fat: 0.5g | Cholesterol: 95mg | Sodium: 208mg | Potassium: 3138mg | Fiber: 16g | Sugar: 16g | Vitamin A: 9319IU | Vitamin C: 359mg | Calcium: 137mg | Iron: 7mg