Portuguese(ish) Tuna


Do not go there.

I am fully aware that this is not an authentic Portuguese recipe; I did not take the time to make the pimenta moida (Portuguese red pepper sauce) for the marinade or the 01bTunaMarinadebfLOfinished sauce. I used some of my already made and minding its own bidness in the pantry hotness sauce, and, you know what?

It was good, so save me the impassioned emails detailing exactly how I’ve screwed up your mom’s classic tuna recipe.

•3 tbsp hotness sauce (or pimenta moida)
•1/4 cup cider vinegar
02aSaucebfLO•1/2 tsp salt
•1/2 tsp pepper
•1 tsp garlic powder
•2 tsp paprika
•2 tsp Vadouvan French Masala Curry
•4 large fresh tuna steaks
•1/2 cup butter (for cooking)
•1 cup olive oil (for cooking)

•1/4 cup hotness sauce (or pimenta moida)
•1/2 cup ketchup
•1/4 cup cider vinegar
03dTunaDrainbfLO•1/4 cup water
•2 tsp paprika
•2 tsp Vadouvan French Masala Curry
•1/2 tsp salt
•1/2 tsp pepper
•1 tsp garlic powder

Whisk the hotness sauce together with the cider vinegar and seasonings and pour over the tuna steaks in a gallon sized zipper bag. Seal and flip the bag a couple of times to coat all of the tuna, then stash on a rimmed plate (to catch any drippage) in the fridge for two or three hours.

04bSaucebfLOWhile the tuna is marinating, make the sauce by whisking those ingredients together, then set aside to rest.

When ready to cook, remove the tuna from the marinade (discard the marinade) and melt the butter together with the olive oil in a large pan over medium high heat.

Add the tuna and cook for 2-1/2 to three minutes per side, until the tuna flakes easily with a fork. Remove the tuna from the pan and drain on paper towels.

05bTunaPlatebfLOAdd the sauce to the pan and cook, scraping up any stray bits stuck to the bottom, for three minutes, until it has thickened a bit.

Serve the sauce over the tuna, and also over any rice or potatoes you may have opted to serve with it. Apparently, traditional Portuguese would serve it with rice and potatoes; I opted for Portuguese style roasted sweet potatoes and fresh asparagus, with some of the nicely thickened sauce and freshly chopped parsley over the top.

Authentic Portuguese cuisine?

Nah. But still tasty. Let us call it “Portuguese adjacent.”

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