Recipes

Madeira-Style Tuna Steaks

Wild caught Bigeye Tuna comes from the deep waters of Hawaii. Sustainably caught, we love this fish for its high fat content and beautiful reddish-pink meat.

4 garlic cloves, peeled

1 Tbsp coarse salt

1 Tbsp oregano, dried or fresh, chopped

2 Tbsp basil, dried or fresh, chopped

1 tsp black pepper

½ cup Vera Jane’s Extra-Virgin Olive Oil

4 (6-8 oz) tuna steaks, about 1 inch thick

In a food processor or a blender combine the garlic, salt, oregano, basil, and pepper and pulse to a paste. Slowly drizzle enough olive oil to achieve a spreading consistency.

Rinse the tuna steaks off in cold water. Drain and blot dry with paper towels. Using a spatula or your fingers, spread the spice paste on both sides and put in a shallow baking dish large enough to hold them in a single layer. Pour an additional ¼ cup olive oil over the fish and turn to coat. Place in refrigerator for at least 30 minutes or up to 3 hours.

When ready to cook, preheat the grill to high.

Remove the tuna steaks from the marinade. Brush with an additional 1-2 Tbsp olive oil. Grill the steaks until cooked to your taste. I like them cooked medium about 4-6 minutes per side.

SERVINGS: Serves 4

ALLERGENS: Fish

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