Entree: Cape Verde – National Cuisine – Bife de Atum (Seared tuna steak prepared with Cape Verdean garlic, onion, and piri-piri flavors)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 15 min

Total 35 min

Ingredients

- 4 tuna steaks, approx. 6 oz (170 g) each
- 3 tbsp (45 ml) olive oil, plus extra for cooking
- 2 tbsp (30 ml) lemon juice (about 1 lemon)
- 4 cloves (12 g) garlic, minced
- 1 medium (150 g) onion, thinly sliced
- 1 bay leaf (≈0.5 g)
- 1 small hot pepper (piri-piri or scotch bonnet), finely chopped, about 5 g (optional for heat)
- 2 tbsp (30 ml) palm oil or extra olive oil
- 1 tsp (5 g) coarse salt, or to taste
- 1/2 tsp (1 g) freshly ground black pepper
- 2 tbsp (8 g) fresh parsley or cilantro, chopped
- 1 lb (450 g) small potatoes, scrubbed and halved (to serve)
- 2 tbsp (30 ml) dry white wine or 2 tbsp (30 ml) water (optional, for deglazing)

Instructions

1. Pat the tuna steaks dry and season both sides with 1/2 tsp (2.5 g) salt and 1/4 tsp (0.5 g) black pepper.
2. Bring a pot of salted water to a boil and add the halved potatoes; cook until tender, about 12–15 minutes. Drain and keep warm.
3. In a small bowl mix the lemon juice, minced garlic, chopped hot pepper (if using), and 1 tbsp (15 ml) olive oil; set aside to marinate briefly.
4. Heat 1 tbsp (15 ml) olive oil in a large skillet over medium-high heat until shimmering. Add the tuna steaks and sear 2–3 minutes per side for medium-rare (longer if you prefer well done). Remove tuna and rest on a warm plate.
5. In the same skillet reduce heat to medium, add 2 tbsp (30 ml) palm oil or olive oil, then add the sliced onion and bay leaf. Sauté until onions are softened and beginning to brown, about 6–8 minutes.
6. Add the white wine or 2 tbsp (30 ml) water to deglaze the pan, scraping up browned bits. Stir in the lemon-garlic marinade and simmer 1–2 minutes to meld flavors.
7. Return the tuna to the skillet to warm through for 1 minute, spooning sauce over the steaks. Taste and adjust seasoning with remaining salt and pepper.
8. Serve each tuna steak with boiled potatoes, spoon the onion-garlic-piri-piri sauce over the top, and sprinkle with chopped parsley or cilantro.