A wonderful dish for camp: Tuna steaks done in the style of the island of Madeira, off the coast of Portugal.

Serves 4

2 tsp Garlic Powder
2 Tbs Salt
1 Tbs dried oregano
1 Tbs dried Basil
1 tsp Black pepper
3 Tbs red wine Vinegar
7 Tbs Olive Oil
4 Tuna Steaks, each 6 to 8 ounces and about 3/4" thick
8 Bay Leaves
3 Tbs dried Onion flakes, soaked and drained
1 roasted Red Pepper, chopped finely
1 cup canned diced tomatoes

Combine the garlic, salt, oregano, basil, pepper, and vinegar, then work in 2 tablespoons oil to make a thick marinade.

Rinse the tuna steaks and pat dry. Rub half of the marinade on both sides of the steaks, reserving the rest. Transfer the steaks to a zipper-seal bag or large bowl, and tuck bay leaves on top of and underneath the steaks. Seal the bag and let the steaks marinate in the cooler for 1 to 2 hours.

In a medium saucepan, heat 3 tablespoons of the olive oil and the reserve marinade. Add the onion flakes and chopped red pepper and simmer for 3 minutes. Stir in the tomatoes and cook for 3 to 5 minutes, until hot and slightly thick.

In a skillet over medium-high heat, sear the tuna steaks in 2 tablespoons olive oil, 2 to 3 minutes on each side for rare. Remove tuna to a platter and pour sauce over the steaks.

Serve.

(from Gourmet Camp Chow, Volume I; Lulu.com)