na filets with onions and peppers and fried polenta croutons

Marinade ingredients

2 to 3 glasses of white wine
2 glasses of water
1 tablespoon of vinegar
4 garlic cloves, sliced
2 tablespoons of oregano
2 tablespoons of parsely, chopped fine
2 teaspoons of sweet paprika
1/2 teaspoon salt

Place all ingredients in bowl. Blend well. Transfer the tuna filets into a flat dish. The fish should be completely covered. Add some water and wine if necessary. Leave in a cool place for at least 8 hours.

Shortly before serving, fry the tuna filets on both sides and season with salt and black pepper.

Ingredients for vegetable side dish
1 large onion
2 tomatoes
1 green pepper
1 red pepper
3 cloves of garlic, chopped
2 tablespoons of parsley, finely chopped
1 glass of white wine
1 glass of water
2 cups of chicken stock
2 tablespoons of olive oil
salt and black pepper to taste

Roughly chop vegetables. Transfer into bowl and add water, white wine and chicken stock. Pour the olive oil into a pot and heat. Add the vegetabes along with the wine, water and stock. Allow to simmer until the peppers soften. Season with salt and pepper.

Ingredients for croutons

400 grams polenta
3 garlic cloves, finely chopped
3 tablespoons savory
5 tablespoons finely chopped kale
3 tablespoons salt
1 tablespoon lard or suet
1 tablespoon olive oil

Mix savory, kale, garlic and lard in a pot of boiling water. Stir. Gradually add in polenta, mixing vigorously to make sure no lumps form. Keep stirring until most of the fluid has evaporated. The mixture should now have formed a thick pudding-like mash. Pour into a container and refridgerate over night. The next day, cut the mash into rough cubes and fry lightly on all sides.

How to serve:

Put the croutons next to the tuna steaks on the plate. Cover the tuna with vegetables.

Enjoy!

This recipe comes to us courtesy of the Dona Joana Rabo de Peixe restaurant in Funchal, Madeira.