Entree: Cape Verde – Central Culinary Region – Bife de Atum (Tuna Steak)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 15 min

Additional 25 min

Total 55 min

Ingredients

- 4 tuna steaks, approx. 6 oz (170 g) each
- 3 tbsp (45 ml) olive oil
- 2 tbsp (30 ml) fresh lime juice (about 1 lime)
- 3 cloves (approx. 9 g) garlic, minced
- 2 bay leaves
- 1 tsp (5 ml) coarse sea salt
- 1/2 tsp (2.5 ml) freshly ground black pepper
- 1 medium red onion, about 6 oz (170 g), thinly sliced
- 2 medium tomatoes, approx. 10 oz (280 g), diced
- 1 tbsp (15 ml) piri‑piri (chili) sauce or 1 small malagueta pepper, finely chopped
- 2 tbsp (8 g) chopped fresh parsley
- 2 cups (400 g) cooked long‑grain white rice, to serve

Instructions

1. Combine olive oil, lime juice, minced garlic, bay leaves, piri‑piri, salt, and pepper in a shallow dish; add tuna steaks and turn to coat. Marinate 20–30 minutes at room temperature, turning once.
2. Meanwhile, heat 1 tbsp (15 ml) olive oil in a skillet over medium heat; add sliced onion and cook until translucent, about 5 minutes.
3. Add diced tomatoes to the skillet and simmer with the onions until tomatoes soften and release juices, about 6–8 minutes; season with a pinch of salt and stir in half the chopped parsley. Keep warm.
4. Heat a heavy skillet or grill pan over high heat until very hot; wipe bay leaves from the marinade and discard. Add remaining 1 tbsp (15 ml) olive oil and sear tuna steaks 1½–2 minutes per side for rare (longer for medium), developing a browned crust while keeping the center moist.
5. Remove tuna and let rest 2 minutes. Plate steaks atop a portion of steamed rice, spoon warm onion‑tomato sauté alongside, sprinkle remaining parsley over the fish, and serve immediately.