Atum in Portuguese

Ingredients for 4 servings:

• 3 chili peppers, red, hot, finely chopped
• 50 g coriander greens, fresh, chopped
• 2 tbsp garlic, finely chopped
• 1 tbsp paprika powder, sweet
• 1 tbsp pepper, freshly ground
• 125 ml olive oil
• 60 ml lemon juice, freshly squeezed
• 750 g tuna, cut into 4 equal slices
• Salt to taste

Instructions

Working time approx. 15 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 6 minutes; Total time approx. 2 hours 21 minutes

Tuna with garlic and chili

In a bowl (do not use aluminum), combine the chilies, half of the cilantro, garlic, paprika, and pepper. Stir in the olive oil and lemon juice. Place the tuna in the marinade and rub it all over. Cover and let it marinate in the refrigerator for 2 hours. Light a charcoal fire in a grill or preheat the oven. Remove the fish from the marinade, season with salt, place it on a wire rack brushed with oil or in a grill pan, and grill on both sides on the charcoal grill or in the oven – about 3 minutes per side for medium or longer, depending on the desired degree of doneness. Arrange the tuna on a warmed platter or on plates, garnish with the remaining cilantro, and serve immediately.