Yield:
4 servingsIngredients
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
Instructions
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.
Saut
