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2 lbs. or more fresh tuna, boned, skinned, cut into 1" cubes
Marinade:
Sauce:
Sprinkle tuna with the lemon juice of 1 small and marinate for at least 20 minutes before adding the additional marinade. Please don't eliminate this step as the lemon juice eliminates the strong taste.
Rinse the tuna cubes lightly to remove the lemon juice, combine the marinade ingredients, mix with the tuna and let marinade several hours or overnight, refrigerated.
Sauté the tuna with the marinade about 5 minutes over medium heat until the vegetables soften without browning and prepare the sauce.
Grind the sauce ingredients in an electric blender or food processor, pour over the tuna and simmer over low heat an additional 20 minutes.
Poster's Notes:
Posted by Elena Eder
Nutritional Info Per Serving: N/A
Juice of 1 small lemon
1/2 cup cilantro, chopped finely
2 scallions, chopped finely
1 leek, chopped finely
1 teaspoon Worcestershire sauce
2 small cloves garlic, chopped finely
Salt
Pepper or bottled Hispanic seasoning or any other pepper (just a little)
1 green or red bell pepper, stem and ribs removed
1 onion, peeled
I was served this tuna in Caracas when I was there about 6 months ago, but this recipe is so excellent, a recipe from my family's cook. The tuna is caught off the coast of Venezuela (without nets) and so is widely prepared there.