Bife De Atum (1403) C/ Crosta De Pimenta, M. Teriyaki, Sobre Caponata Recipe

Directions for Bife de Atum with Pepper Crust & Teriyaki Sauce

1. 1

   Prepare the Vegetables

   Chop the red bell pepper, zucchini, eggplant, onion, and garlic. Heat 1 tablespoon of olive oil in a large skillet over medium heat.

2. 2

   Sauté the Vegetables

   Add the chopped onion and garlic to the skillet. Sauté for 2-3 minutes until the onions are translucent. Then add the red bell pepper, zucchini, and eggplant. Sauté for an additional 5-7 minutes until the vegetables are tender. Season with salt, pepper, and balsamic vinegar. Stir in fresh basil and remove from heat.

3. 3

   Prepare the Tuna

   Pat the yellowfin tuna steak dry with paper towels. Season both sides with salt and black pepper.

4. 4

   Grill the Tuna

   Heat a grill pan or outdoor grill over high heat. Add 1 tablespoon of olive oil. Once hot, place the tuna steak on the grill. Grill for 2-3 minutes on each side for medium-rare, or until desired doneness.

5. 5

   Add Teriyaki Sauce

   During the last minute of grilling, brush the teriyaki sauce over the tuna steak to glaze it.

6. 6

   Serve

   Place a generous portion of the sautéed vegetables on a plate. Top with the grilled tuna steak and drizzle additional teriyaki sauce over the top if desired. Garnish with fresh basil.