Grilled Tuna Steaks - Cape Verde

Name: Grilled Tuna Steaks - Cape Verde
Ingredients: 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; 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; Fresh parsley or cilantro, chopped; Extra lemon or lime wedges; A drizzle of good quality extra-virgin olive oil

culinarycreationss.com

Master best tuna steaks with our Cape Verde-inspired grilled recipe! High in protein & omega-3s, learn to grill perfectly for a healthy, delicious meal.

View full recipe on culinarycreationss.com

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at culinarycreationss.com.

Share this recipe:

Cooking tools:

Grill
Paper towel
Mixing bowl
Whisk
Dish
Zip-top bag
Chef's knife
Cutting board
Measuring spoon
Saucepan
Dutch oven
Wooden spoon
Measuring cup
Stove
Fork
Aluminum foil
Plate
Tongs
Spatula
Fine-mesh sieve
Garlic press
Pot

Ingredients

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
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
Fresh parsley or cilantro, chopped
Extra lemon or lime wedges
A drizzle of good quality extra-virgin olive oil