Atum À Portuguesa

by Editorial Staff

Summary

Prep Time	15 mins
Total Time	2 hrs 15 mins
Course	Main Course
Cuisine	European
Servings (Default: 4)

Ingredients

3 chilli pepper (s), hot red, finely chopped
50 g coriander reens, fresh, chopped
2 tablespoon garlic, finely chopped
1 tablespoon paprika powder, noble sweet
1 tablespoon 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

In a non-aluminum bowl, combine 3 hot red chilli peppers (finely chopped), half the coriander (chopped), 2 tablespoons garlic (finely chopped), 1 tablespoon paprika powder, 1 tablespoon freshly ground pepper, 125 ml olive oil, and 60 ml lemon juice (freshly squeezed). Place the 750 g tuna (cut into 4 equal slices) in the marinade and rub thoroughly to coat. Cover and refrigerate for 2 hours.
Preheat a charcoal grill to medium-high heat, or preheat an oven grill to 220°C (425°F).
Remove the tuna from the marinade and season with salt. Place on a grate brushed with oil or in a grill pan. Grill for 3 minutes per side for medium doneness, or longer if preferred.
Transfer the tuna to a preheated platter or individual plates, garnish with the remaining coriander, and serve immediately.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.