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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Spanish and Portuguese >> Portuguese

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Using a mortar and pestle, a fork or a mini-processor, combine the garlic, salt and pepper and oregano into a paste and blend in one tablespoon of the olive oil. | 2. Rub the tuna steaks with this mixtures and place them in a non-reactive covered dish. | 3. Tuck in the bay leaves and refrigerate the fish for twenty four hours. | 4. The next day, preheat the grill and brush with olive oil if necessary. | 5. Grill the tuna over high heat for about three minutes each side. | 6. Delicious with a green salad and a nice feisty Portugese rose. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
garlic clove	1 -2			-	-	-	-
salt	1	teaspoon	coarse	-	-	-	-
oregano	1/2	teaspoon	dried	1.325	0.3446	0.045	0.0214
pepper	1/2	teaspoon	ground	2.8865	0.7354	0.1195	0.0375
olive oil	3	tablespoons		358.02	0.0	0.0	40.5
olive oil				358.02	0.0	0.0	40.5
tuna	2	lbs	cut	1305.603	0.0	211.5258	44.4268
bay leaf	4			-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.