Bife de Atum (Tuna Steak)




750 g (26.46 ounces) tuna

2.5 dl (0.44 pints) vinegar

2.5 dl (0.44 pints) white wine

4 garlic cloves

1 parsley sauce



Olive oil or oil, for frying





Cut the tune into not very thin slices that are placed on a deep tray.

Pour the vinegar and white wine, and season with the remaining ingredients, with the previously chopped garlic. Leave the steak to marinate for at least 3 hours, turning them from time to time. When it is time to serve, drain off the steaks and fry them in hot olive oil or oil. The quantity of fat should be enough to fry the steaks without letting them burn. Take them off the frying pan and add the marinade to the remaining fat. Leave it to boil for a bit and pour over the steaks, which are served hot. Serve with hot potatoes. Serve with boiled potatoes or with fried corn or white rice.

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