Entree: Cape Verde – Northern Culinary Region – Bife de Atum (Pan-seared tuna steak dressed with a garlicky tomato-onion sauce in Cape Verdean style)

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 20 min

Cook 15 min

Total 35 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 4 tuna steaks, approx. 6 oz (170 g) each
- 3 tbsp (45 ml) olive oil
- 3 garlic cloves, minced (approx. 5/16 oz (9 g))
- 1 small red onion, thinly sliced (about 4 oz (115 g))
- 2 medium tomatoes, coarsely chopped (about 8 oz (225 g))
- 1 small hot pepper (malagueta or similar), finely chopped (about 0.18 oz (5 g)) optional or to taste
- 2 tbsp (30 ml) lime juice (from about 1 lime)
- 1 tbsp (15 ml) white wine vinegar
- 1/4 cup (15 g) chopped fresh cilantro or flat-leaf parsley
- 1 tsp (5 g) coarse sea salt, more to taste
- 1/2 tsp (1 g) freshly ground black pepper
- 1 bay leaf (optional)
- 1 tbsp (15 g) butter (optional, for finishing sauce)

Show original ingredient measurements

- 4 tuna steaks, approx. 6 oz (170 g) each
- 3 tbsp (45 ml) olive oil
- 3 garlic cloves, minced (approx. 9 g)
- 1 small red onion, thinly sliced (about 4 oz / 115 g)
- 2 medium tomatoes, coarsely chopped (about 8 oz / 225 g)
- 1 small hot pepper (malagueta or similar), finely chopped (about 5 g) optional or to taste
- 2 tbsp (30 ml) lime juice (from about 1 lime)
- 1 tbsp (15 ml) white wine vinegar
- 1/4 cup (15 g) chopped fresh cilantro or flat-leaf parsley
- 1 tsp (5 g) coarse sea salt, more to taste
- 1/2 tsp (1 g) freshly ground black pepper
- 1 bay leaf (optional)
- 1 tbsp (15 g) butter (optional, for finishing sauce)

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. Pat the tuna steaks dry and season both sides with 1/2 tsp (2.5 ml) sea salt and 1/4 tsp (1.25 ml) black pepper. In a shallow dish combine 1 tbsp (15 ml) olive oil, 1 tsp (5 ml) minced garlic, and 1 tbsp (15 ml) lime juice; brush lightly on both sides of the steaks and let rest 10–15 minutes.
2. Heat a large heavy skillet over high heat until very hot. Add 2 tbsp (30 ml) olive oil and sear the tuna steaks 1–2 minutes per side for rare–medium-rare (longer if you prefer well done). Transfer steaks to a warm plate and tent with foil.
3. Reduce heat to medium, add the remaining 1 tbsp (15 ml) olive oil to the skillet. Add sliced onion and the remaining garlic and sauté 2–3 minutes until softened. Stir in chopped tomato, chopped hot pepper, white wine vinegar, bay leaf if using, and 1/2 tsp (2.5 ml) salt. Cook 6–8 minutes until tomatoes break down and form a chunky sauce.
4. If the sauce is too thick, stir in 1–2 tbsp (15 to 30 ml) water. Off heat, stir in butter (if using) and chopped cilantro, then taste and adjust seasoning with remaining salt and pepper and another squeeze of lime juice if desired.
5. Return tuna steaks briefly to the pan to warm through 30–60 seconds, or slice steaks and arrange over the sauce. Serve immediately with the sauce spooned over.

1. Pat the tuna steaks dry and season both sides with 1/2 tsp sea salt and 1/4 tsp black pepper. In a shallow dish combine 1 tbsp olive oil, 1 tsp minced garlic, and 1 tbsp lime juice; brush lightly on both sides of the steaks and let rest 10–15 minutes.
2. Heat a large heavy skillet over high heat until very hot. Add 2 tbsp olive oil and sear the tuna steaks 1–2 minutes per side for rare–medium-rare (longer if you prefer well done). Transfer steaks to a warm plate and tent with foil.
3. Reduce heat to medium, add the remaining 1 tbsp olive oil to the skillet. Add sliced onion and the remaining garlic and sauté 2–3 minutes until softened. Stir in chopped tomato, chopped hot pepper, white wine vinegar, bay leaf if using, and 1/2 tsp salt. Cook 6–8 minutes until tomatoes break down and form a chunky sauce.
4. If the sauce is too thick, stir in 1–2 tbsp water. Off heat, stir in butter (if using) and chopped cilantro, then taste and adjust seasoning with remaining salt and pepper and another squeeze of lime juice if desired.
5. Return tuna steaks briefly to the pan to warm through 30–60 seconds, or slice steaks and arrange over the sauce. Serve immediately with the sauce spooned over.