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Portugal · Yellowfin Tuna

Madeira Tuna Steaks

Bife de Atum à Madeirense

Madeira’s tuna boats bring in yellowfin all summer. Islanders marinate the steaks in garlic, bay and wine, sear them, and finish them with a sweet onion and tomato sauce, always with fried cornmeal cubes.

  • Prep 15 min + 2 hr marinate
  • Cook 20 min
  • Serves 4
  • Level Easy
Photo: Luca.favorido · CC BY-SA 4.0
Served with: Madeira Fried Cornmeal Cubes ↓En Español

Ingredients

Tap each item as you gather it.

For the tuna

For the sauce

Method

Step by step, the way it is done on the island.

  1. Marinate. Mix the garlic, bay leaves, wine, vinegar, salt and pepper. Turn the steaks in it, cover and refrigerate 2 hours (or overnight).
  2. Cook the onions. Warm the olive oil in a large skillet and cook the onions over medium heat for 10 minutes until soft and golden. Add the tomatoes and cook 5 minutes.
  3. Sear the tuna. Push the onions to the sides. Lift the steaks from the marinade and sear them in the middle of the pan 2–3 minutes per side for pink in the center, or longer if you like.
  4. Finish the sauce. Pour the marinade into the pan, add the butter and let it bubble 1–2 minutes until slightly thick, spooning it over the steaks.
  5. Serve. Top the tuna with the onions, scatter with parsley and serve with milho frito and a green salad.

On the side

The side dish that belongs with it, full recipe included.

Madeira, Portugal

Madeira Fried Cornmeal Cubes

Milho Frito

Soft cornmeal cooked with kale, set in a dish, then cut into cubes and fried golden. In Madeira it comes with grilled tuna and espetada.

  • Prep 15 min + 2 h setting
  • Cook 35 min
  • Serves 6
  • Level Medium

You need

  • 4 cups water
  • 2 tbsp butter or lard
  • 2 garlic cloves, minced
  • 1 cup kale or collard greens, finely shredded
  • 1½ tsp salt
  • 1½ cups (250 g) fine white or yellow cornmeal
  • Vegetable oil for frying

How to make it

  1. Flavor the water. Bring the water to a boil with the butter, garlic, greens and salt. Simmer 5 minutes.
  2. Cook the cornmeal. Pour in the cornmeal in a thin stream, whisking hard. Lower the heat and stir with a wooden spoon for 20–25 minutes until very thick and it pulls from the sides.
  3. Let it set. Spread about 1 inch (2.5 cm) thick in an oiled dish and let it cool until firm, at least 2 hours or overnight in the fridge.
  4. Fry. Cut into 1-inch (2.5 cm) cubes. Fry in oil at 350 °F (175 °C) for 4–5 minutes until golden and crisp. Drain and serve hot.

Photo: Adriao · CC BY-SA 3.0

More ways to cook Yellowfin Tuna

Same fish, a different corner of the sea.

Lima, PeruYellowfin Tuna Tiradito, Nikkei Style
Barbate, Cádiz, SpainTuna Smothered in Onions, Cádiz Style
Boston Bay, JamaicaJamaican Jerk Tuna Steaks
Honolulu, HawaiiHawaiian Shoyu Ahi Poke