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.
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