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Tuna steak with Madeirense

Tuna is one of the most popular dishes in Madeira, and is usually eaten in the form of steak. The main economic activity of Madeira has long been fishing and tuna is a fish abundant in the island's seas - also why it has such a strong expression in the traditional cuisine of the region.

In this dish, the tuna is seasoned with garlic, salt, vinegar, white wine and oregano, being accompanied with corn (cooked or fried) or potatoes, rice and salad. This recipe is a simple and practical way to taste a good tuna steak, taking full advantage of its nutritional advantages. However, in order for it to retain its properties, the tuna should not be overcooked.


(For 4 people)

1 teaspoon mustard
1 bay leaf
100 ml of olive oil
250 ml vinegar
250 ml white wine
3 cloves garlic, crushed
750 g tuna
Alcepás (regional form of designating allspice) q.b.
Oregano q.s.
Salt q.s.


Cut the tuna into thinly sliced steaks and season with salt, pepper, bay leaf, garlic, vinegar, white wine and oregano. Let the steaks marinate in this prepared for at least 3 hours by turning them once in a while.

Drain the tuna steaks and fry them, on both sides, until they get a crust.

Remove the steaks and pour the mayonnaise and marinade into the olive oil. Bring to a boil and then over the steaks.

Serve the steaks still hot. Accompany with potatoes, corn or rice.

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