Family Recipe, a staple once a year when fresh tuna was available in my area. It's pretty spicy, so it is generally served with boiled potatoes which are perfect for soaking up the sauce. The sauce is awesome and stands up to the very meaty fish. For some reason, long lost, my grandmother always asked for the darkest tuna steaks they had. She insisted they were better. Pretty sure my grandmother used lard for frying, my aunt says butter and oil do fine. Any vegetable oil is fine if you don't buy you olive oil by the gallon. Plate the fish with some rice or potatoes (both if you are Portugues).

Scotty
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • In a large resealable plastic bag, mix 3 tablespoons pimenta moida, 1/4 cup cider vinegar, 1/2 teaspoon salt, 1/3 teaspoon pepper, 1 tablespoon garlic powder, and 2 tablespoons hot paprika. Place tuna steaks in the bag, seal, and gently shake to coat. Marinate in the refrigerator 1 1/2 to 3 hours.

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  • Melt the butter and heat the olive oil in a large, heavy cast iron skillet over medium-high heat. Discard marinade, and place tuna steaks in the skillet. Fry 2 1/2 minutes on each side, or until fish is easily flaked with a fork. Remove from skillet and drain on paper towels.

  • Mix 1/4 cup pimenta moida, ketchup, 1/4 cup cider vinegar, water, 2 tablespoons hot paprika, 1/2 teaspoon salt, 1/3 teaspoon pepper, and 1 tablespoon garlic powder into the skillet. Scrape up browned bits, and cook sauce 3 minutes, or until slightly thickened. Scoop a portion of the sauce over the cooked fish to serve, and serve remaining sauce as a gravy for rice and potatoes.

Nutrition Facts

919 calories; 41.5 g protein; 11.9 g carbohydrates; 138.2 mg cholesterol; 1319.9 mg sodium. Full Nutrition

Reviews (9)

Read More Reviews

Most helpful positive review

Rating: 5 stars
10/17/2005
Loved it... Am a fellow Portagee and greatly appreciated this recipe. The sauce is very spicy/tasty and can be used with other meats as well. I actually used it with steak and eggs(another Portuguese favorite) and it came out fantastic. One thing I thought that marinating the tuna was excessive since the sauce was already so strong. And for those of you that don't know what 'pimenta moida' is it's wet hot crushed red pepper that comes in a jar... It's critical to the recipe. A possible substitution could be hot crushed cherry peppers. Read More
(47)

Most helpful critical review

Rating: 1 stars
07/21/2009
Blech. Not sure what I did wrong if it was me. Flavors not good a lot of work goes into prepping. Sadface. Read More
(4)
12 Ratings
  • 5 star values: 10
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1
Rating: 5 stars
10/17/2005
Loved it... Am a fellow Portagee and greatly appreciated this recipe. The sauce is very spicy/tasty and can be used with other meats as well. I actually used it with steak and eggs(another Portuguese favorite) and it came out fantastic. One thing I thought that marinating the tuna was excessive since the sauce was already so strong. And for those of you that don't know what 'pimenta moida' is it's wet hot crushed red pepper that comes in a jar... It's critical to the recipe. A possible substitution could be hot crushed cherry peppers. Read More
(47)
Rating: 5 stars
10/17/2005
Loved it... Am a fellow Portagee and greatly appreciated this recipe. The sauce is very spicy/tasty and can be used with other meats as well. I actually used it with steak and eggs(another Portuguese favorite) and it came out fantastic. One thing I thought that marinating the tuna was excessive since the sauce was already so strong. And for those of you that don't know what 'pimenta moida' is it's wet hot crushed red pepper that comes in a jar... It's critical to the recipe. A possible substitution could be hot crushed cherry peppers. Read More
(47)
Rating: 5 stars
08/02/2007
This was really good! We will make this again once fresh tuna comes our way. My husband even asked without knowing the name of the recipes-"what makes this taste Portuguese?" Of course the pimenta moida is what I replied. I made one change I used white wine instead of the vinegar. We served with steamed potatos tossed with garlic butter and fresh parsley. Read More
(12)
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Rating: 5 stars
08/28/2006
If I closed my eyes I thought I was back home in South Eastern Massachusetts....in my VoVo's kitchen! Excellent! Read More
(8)
Rating: 5 stars
07/16/2008
I loved this recipe!! I didn't do the marinade I actually just made the sauce and poured it on top of my fish just before serving it. It was a big hit... even with my portuguese mom! Read More
(8)
Rating: 5 stars
08/12/2010
This is wonderfulllllllllllll!!! I had no idea what the "pimenta moida" pepper stuff was but I used red pepper flakes and a dash of chilli powder and called it good. I made potatoes and rice and found it to be perfect with both. I was slo in a hurry and didn't let the fish sit in the mixture for very long but made the sauce and it added just enough kick!! So yummy! Read More
(6)
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Rating: 4 stars
01/24/2009
We've been ordering the pan fried tuna in several local (SE MA) Portuguese restaurants lately. My wife loves it and even though I'm not a fish fan I like it too. This one comes close to what we've been getting. p.s. Best if the tuna is NOT over cooked! Read More
(4)
Rating: 1 stars
07/21/2009
Blech. Not sure what I did wrong if it was me. Flavors not good a lot of work goes into prepping. Sadface. Read More
(4)
Rating: 5 stars
08/22/2008
This was so amazing. We loved it. Read More
(4)
Rating: 5 stars
09/14/2010
great childhood memory I add green onion fresh thinly sliced garlic and no ketchup and yes it must be served with boiled potatoe this is also a great sauce for porkchops Read More
(2)