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Estupeta de atum
Estupeta de atum: eastern Algarve shredded tuna salad with tomato, pepper and onion
Vila Real de Santo António and Tavira grew rich on tuna, and estupeta is what the fishing families made from the salted belly: shredded into threads and tossed with tomato, green pepper and onion in a sharp olive-oil dressing. Today it appears every summer in tascas along the Guadiana as a starter with bread and cold drinks. The traditional salted tuna is cured, not cooked, so it is not for pregnant women, young children or anyone with a weakened immune system; this version uses fresh tuna poached until cooked through, which anyone can eat. Chef's tip: shred the tuna with two forks while it is still warm, as it pulls into finer threads.
- Total time
- 30 min
- Difficulty
- easy
- Serves
- 4
Ingredients
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Fresh ingredients (3)
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Method
0/5 doneStep 1: Bring 4 ¼ cups water to the boil with 1 tbsp salt and 1 bay leaf. Lower in 14 oz fresh tuna steak, turn the heat right down and poach at a bare simmer for 8–10 minutes, until it is opaque all the way through and flakes easily. (If using canned tuna, skip this step.)
10 minStep 2: Lift the tuna out and, while still warm, pull it into fine threads with two forks, discarding any skin or dark bloodline.
Step 3: In a bowl, mix 3 ripe tomatoes, 1 green pepper, 1 onion and 1 garlic clove.
Step 4: Whisk 5 tbsp extra virgin olive oil with 2 tbsp white wine vinegar and a pinch of salt, pour over the vegetables and fold in the tuna.
Step 5: Cover and chill for at least 30 minutes so the tuna absorbs the dressing. A common mistake is cutting the vegetables too big: estupeta should be finely diced so every forkful has a bit of everything. Serve cold with crusty bread, scattered with 2 tbsp flat-leaf parsley.
30 min
Nutrition per serving
- Calories
- 290 kcal
- Protein
- 25 g
- Carbs
- 6 g
- Fat
- 18 g
- Fibre
- 2 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does estupeta de atum take?
- About 30 minutes in total: 20 minutes to prepare and 10 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- Can I make it ahead?
- Yes. It keeps well, so you can cook it earlier in the day or the day before and reheat it.
- What can I use instead of ripe tomatoes?
- Tinned chopped tomatoes: a 400g tin for about 6 tomatoes (in cooked dishes, not salads).
- What can I use instead of onion?
- 2 shallots per onion.
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