This Tuna Dish Will Change Your Life

This is not your average tuna steak. In today’s video, I’m sharing what might be Portugal’s most dramatic tuna dish—a bold, fiery recipe that combines seared tuna, whisky flambé, and a rich umami sauce with a bright hit of citrus. This is the kind of recipe that brings people to the table with its smell alone. I grew up watching dishes like this come alive in Portuguese kitchens, and now I’m bringing that same intensity to your screen. You’ll see every step, from seasoning to searing, flambéing to finishing with lemon zest. I’m also serving it with crispy homemade sweet potato fries and my secret chicken salt. If you've never flambéed tuna before, this is your moment. Let’s make Portugal proud.

🧺 Ingredients
For the tuna & sauce:
• 2 thick tuna steaks (150–200g each)
• 1 medium onion
• 3 garlic cloves, thinly sliced
• 1 Red Pepper
• Olive oil
• Salt
• 2 tbsp whisky (for flambee)
• 1 tbsp Worcestershire sauce
• 1 tsp fish sauce
• 150 ml water or light stock
• Zest + juice of 1 lemon or lime (or both)
For the sweet potato fries:
• 1 large sweet potato, mandolined into thin fries
• Homemade chicken salt (linked in description)
• Optional: pinch of piri piri or smoked paprika