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Yield: 4 servings
Preparation Time: 15 minutes
Start to Finish Time: 40 minutes
- 1/3 cup red wine vinegar
- 1/3 cup plus 2 tablespoons olive oil
- 3 cloves garlic, chopped fine
- 2 or 3 bay leaves
- 2 teaspoons salt, divided
- 1 teaspoon pepper
- 1/3 to 1/2 cup chopped parsley
- 1-1/2 pounds fresh tuna steaks, 1/2 inch thick
- 2 onions, sliced into thin rounds
- 2 red peppers, sliced into 1/4-inch strips
- 1-1/2 teaspoons Portuguese "allspice" (see comments below)
- 1 ripe tomato, finely chopped
Combine vinegar, 1/3 cup olive oil, garlic, bay leaves, 1 teaspoon salt, pepper, and parsley in a zip-top plastic bag. Add tuna steaks, seal, and marinate 2 to 3 hours.
Saute onions until slightly soft. Sprinkle with 1 teaspoon salt. Add red peppers; cook until peppers are tender and onions are golden. Add Portuguese allspice and set aside; keep warm.
Remove tuna steaks from marinade and pat dry. In a separate skillet over medium-high heat, sear tuna in 2 tablespoons olive oil, 2 to 3 minutes on each side. Remove tuna from pan; keep warm. Add marinade to pan along with tomato, stirring until hot and slightly thick, about 3 to 5 minutes. Pour over tuna steaks. Place onion-pepper mixture on the side or on top of tuna. Serve with rice or boiled potatoes.
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