Tuna Madeira Style (Bifes De Atum a Madeirense)

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READY IN: 24hrs 15mins
Recipe by Chef Kate

From Jean Anderson, a lovely way to make tuna--though not the fashionable 'seared-on-the-outside/raw-on-the-inside' style of tuna. This requires you to plan ahead, as the fish should marinate 24 hours before you cook it. You can do the grilling over charcoal, on a gas grill or using a stovetop or George Foreman type grill.

Ingredients Nutrition


  1. Using a mortar and pestle, a fork or a mini-processor, combine the garlic, salt and pepper and oregano into a paste and blend in one tablespoon of the olive oil.
  2. Rub the tuna steaks with this mixtures and place them in a non-reactive covered dish.
  3. Tuck in the bay leaves and refrigerate the fish for twenty four hours.
  4. The next day, preheat the grill and brush with olive oil if necessary.
  5. Grill the tuna over high heat for about three minutes each side.
  6. Delicious with a green salad and a nice feisty Portugese rose.

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