Jacques Pepin's Slow-Cooked Tuna Steaks with Tomato RelishClick to Play

Jacques Pepin's Slow-Cooked Tuna Steaks with Tomato Relish

Mary Ann Esposito


Here's an excellent example of convenience cooking that produces superb results. Slow-baked tuna steaks are served with a relish of tomatoes, sweet onion, and hot salsa. This slow-baking technique works with other fish steaks, too, such as halibut.


4 center-cut tuna steaks (each about 6 ounces and 3/4-inch thick
1 teaspoon canola oil
3/4 teaspoon salt
3/4 teaspoon freshly ground black pepper


3/4 cup peeled and seeded tomato in 1/2-inch dice
1/2 cup sweet onion, such as Vidalia, in 1/4-inch dice
3 tablespoons chopped fresh chives
1/4 teaspoon salt
1/3 cup fresh or store-bought salsa
3 tablespoons fresh lime juice
3 tablespoons Filippo Berio extra-virgin olive oil


Preheat the oven to 200F.

Rub the tuna steaks on both sides with the canola oil, and sprinkle them with salt and pepper. Arrange the steaks on a serving plate, or on four dinner plates, and bake for about 20 minutes for rare steaks. If you wish the fish cooked to medium, leave it in for a few more minutes.

Mix the tomato, onion, chives, salt, and salsa together in a medium bowl. Add the lime juice and olive oil, and mix well.

Remove the tuna steaks from the oven, and spoon the sauce liberally over and around them. Serve immediately.

item recipe is featured in Episode 1602 of Season 16.

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