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The Algarve : Bifes de Atum

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The livelihoods of whole communities used to depend on tuna. It’s not fished so hard now, but is still a favourite in thousands of restaurants along the coast. Tryatum de cebola , a tasty blend of melted butter and tomato sauce with onions, garlic and parsley, poured over a firm tuna steak garnished with lemon wedges.

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