The waters around the Cape Verde Islands teem with a great variety of fish including tuna, much of which is exported to Portugal and other European countries. This dish is simple to prepare and very popular among the people of Santiago.
¼ cup vegetable oil
1 large onion, sliced
1 tablespoon lard
2 ripe tomatoes, chopped
¼ cup white wine
1 bay leaf
2 pounds tuna steak (4 to 6)
2 teaspoons crushed red peppers
1 teaspoon salt
½ cup cilantro leaves
Heat vegetable oil in a large skillet. Add the onions and cook until the onions are transparent. Add the lard, chopped tomatoes, white wine, and bay leaf.
Top with the tuna steaks, crushed red peppers, and salt.
Simmer until the tuna steaks are done. Sprinkle with cilantro leaves. Serve with boiled manioc or potatoes, and fried cornmeal
Serves 4 - 6.
country : Cape Verde
course : fish dish
source : Cuisines of Portuguese Encounters / Cherie Y. Hamilton