Reviewed: Jul. 21, 2009

Blech. Not sure what I did wrong, if it was me. Flavors not good, a lot of work goes into prepping. Sadface.

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SUEHOWIE

Cooking Level: Expert

Home Town: Boston, Massachusetts, USA

Living In: Seattle, Washington, USA

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Reviewed: Jan. 24, 2009

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!

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Dave

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Reviewed: Aug. 22, 2008

This was so amazing. We loved it.

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maskedavenger

Cooking Level: Intermediate

Living In: Vancouver, Washington, USA

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Reviewed: Jul. 16, 2008

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!

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Nati

Cooking Level: Intermediate

Home Town: Cloverdale, British Columbia, Canada

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Reviewed: Aug. 2, 2007

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.

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fourmelos

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Reviewed: Aug. 27, 2006

If I closed my eyes, I thought I was back home in South Eastern Massachusetts....in my VoVo's kitchen! Excellent!

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The Green One

Cooking Level: Expert

Home Town: Somerset, Massachusetts, USA

Living In: West Newfield, Maine, USA

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Reviewed: Oct. 17, 2005

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.

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