Recipe by Scotty
"Family Recipe, a staple once a year when fresh tuna was available in my area. It's pretty spicy, so it is generally served with boiled potatoes which are perfect for soaking up the sauce. The sauce is awesome and stands up to the very meaty fish. For some reason, long lost, my grandmother always asked for the darkest tuna steaks they had. She insisted they were better. Pretty sure my grandmother used lard for frying, my aunt says butter and oil do fine. Any vegetable oil is fine if you don't buy you olive oil by the gallon. Plate the fish with some rice or potatoes (both if you are Portugues)."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
large fresh tuna steaks
Loved it... Am a fellow Portagee and greatly appreciated this recipe. The sauce is very spicy/tasty and can be used with other meats as well. I actually used it with steak and eggs(another Portuguese favorite) and it came out fantastic. One thing, I thought that marinating the tuna was excessive since the sauce was already so strong. And for those of you that don't know what 'pimenta moida' is, it's wet, hot, crushed red pepper that comes in a jar... It's critical to the recipe. A possible substitution could be hot crushed cherry peppers.
Blech. Not sure what I did wrong, if it was me. Flavors not good, a lot of work goes into prepping. Sadface.
This was really good! We will make this again once fresh tuna comes our way. My husband even asked without knowing the name of the recipes-"what makes this taste Portuguese?" Of course the pimenta moida is what I replied. I made one change, I used white wine instead of the vinegar. We served with steamed potatos tossed with garlic, butter and fresh parsley.
I loved this recipe!! I didn't do the marinade, I actually just made the sauce and poured it on top of my fish just before serving it. It was a big hit... even with my portuguese mom!
If I closed my eyes, I thought I was back home in South Eastern Massachusetts....in my VoVo's kitchen! Excellent!
This is wonderfulllllllllllll!!! I had no idea what the "pimenta moida" pepper stuff was but I used red pepper flakes and a dash of chilli powder and called it good. I made potatoes and rice and found it to be perfect with both. I was slo in a hurry and didn't let the fish sit in the mixture for very long but made the sauce and it added just enough kick!! So yummy!
We've been ordering the pan fried tuna in several local (SE MA) Portuguese restaurants lately. My wife loves it and even though I'm not a fish fan, I like it too. This one comes close to what we've been getting.
p.s. Best if the tuna is NOT over cooked!
This was so amazing. We loved it.
* Percent Daily Values are based on a 2,000 calorie diet.
Portuguese Fresh Tuna (Sauce and Marinade)
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
** Calories: 919
** Calories from Fat: 709
We have over 100 cucumber salads to help you keep your cool.
Meatloaf is the hearty, family-pleasing meal that makes the greatest leftovers ever.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!
See how to make grilled tuna that just explodes with flavor.
A sweet tomato salad with seared beef and a creamy, aromatic horseradish sauce.
See how to make Chef Johnson’s homemade noodles and rich Bolognese sauce.