Tuna Steaks with Fried Corn
Tuna fishing is a valuable resource for traditional Madeiran fishing. In this dish, the tuna is cut into steaks, seasoned with salt and marinated in a “villain sauce”. This one is made with vinegar, olive oil, garlic, oregano and pepper. The corn flour is cooked and after cooling, it is cut into small cubes. These are fried and served as an accompaniment, typical of Madeira’s gastronomic heritage.
Ingredients
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1.5 dl of water
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1 c. (soup) butter
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6 garlic cloves
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100 g of crumbled cabbage for green broth
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300 g of corn semolina
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4 tuna steaks
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3 bay leaves
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1 c. (soup) paprika
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salt q.b.
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pepper q.b.
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oil q.b.
Preparation Method
- Bring the water to the boil with the butter, half of the chopped garlic cloves, the cabbage, salt and pepper and let it boil for ten minutes.
- Add the semolina and cook for another ten minutes, stirring constantly.
- Place the mixture on a rectangular tray greased with olive oil and set aside in the fridge until solidified.
- Once cool, cut the corn dough into cubes and fry them in plenty of oil.
- Season the tuna steaks with salt, pepper, the bay leaf, the remaining sliced garlic and paprika and brown them in the oil on both sides.
- Drizzle with the wine, let it cook for five minutes and serve it all together.
