Grilled Tuna Steaks - Cape Verde | CulinaryCreationss

Ingredients

• For the Tuna Steaks
• 4 tuna steaks (yellowfin/ahi style), 1–1¼ inches thick, about 4–6 oz each
• 2 tablespoons extra-virgin olive oil
• 2 tablespoons fresh lemon or lime juice
• 2 cloves garlic, minced
• ¼ small onion or 1 shallot, finely minced
• 1 bay leaf
• ½ teaspoon black pepper
• ¼ teaspoon smoked paprika or mild chili powder
• Optional: 1 small fresh chili (like malagueta, bird’s eye, or jalapeño), thinly sliced, for a kick
• For the Tomato-Garlic Rice
• 1 tablespoon extra-virgin olive oil
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 1 (14.5-ounce) can chopped tomatoes (or 2-3 fresh medium tomatoes, chopped)
• ½ teaspoon salt (or to taste)
• ¼ teaspoon black pepper
• 1 cup long-grain white rice or parboiled rice (see notes for brown rice)
• 2 cups low-sodium chicken or vegetable broth, or water
• Optional: ¼ cup green olives, pitted and roughly chopped
• For Finishing & Garnish
• Fresh parsley or cilantro, chopped
• Extra lemon or lime wedges
• A drizzle of good quality extra-virgin olive oil