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Posted by portugalpress on June 30, 2016

I know tuna can be a bit pricey when compared to other fish here in Portugal, but the flavour and meaty texture is so worth it. We all love the traditional “Atum de Cebolada” which combines the awesome tuna taste with the sweetness of onions gently fried in good olive oil.

This recipe puts a Mediterranean spin on serving tuna to be enjoyed in these hot summer months. You can cheat and buy the tapenade (olive paste) ready made in the supermarket, but it goes that extra mile to tickle the old taste buds if you make your own. You will not be disappointed!

Preparation time: 25 minutes, plus 10-15 minutes marinating

Cooking time: 6 minutes

Ingredients
▪ 4 tuna steaks
▪ 2 tablespoons of tapenade
▪ 2 garlic cloves, finely chopped
▪ 2 tablespoons lemon rind finely grated
▪ Chopped spring onion to garnish

Tapenade ingredients:
▪ 1 crushed garlic clove
▪ Juice of 1 lemon
▪ 3 tablespoons of capers
▪ 6 anchovy fillets chopped
▪ 250gms pitted black olives, chopped
▪ Handful of freshly-chopped parsley
▪ Salt and freshly ground black pepper
▪ 2 to 4 tablespoons of extra virgin oil

Making the tapenade

You can either make a rough mixture or smooth. For the rough texture tapenade, simply mix all the ingredients together, adding enough good olive oil to make a paste.

For the smoother option, tip the garlic, lemon juice, capers and anchovy into a food processor and process for around 10 seconds. Add the olives and parsley and enough olive oil to make a paste. Season to taste if necessary.

Preparing the tuna

Combine the tapenade with oil, garlic, lemon rind and some black pepper. Spread over both sides of the tuna and refrigerate for 10 to 15 minutes.

Preheat BBQ grill or griddle on a medium/high heat. Place the tuna on a light oil. After three minutes turn over and grill for a further three minutes. When cooked, the tuna should still be pink in the centre.

Place on a warm plate and sprinkle with the spring onion.

A serving suggestion is some lovely baby spinach salad and some toasted pine nuts.

By Chris Winstanley

Article supplied by Chris Winstanley from Moveison outdoor living store near Lagos

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