Recipes

Categories
More >

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

SERVES 4 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.
-

Ingredients

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

TOMATO RELISH

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

1/4 cup oil cured olives, pitted and chopped

3 tablespoons Filippo Berio extra-virgin olive oil

Directions

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, olives, 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.

Comments

There are no comments yet.

Leave a Comment

Looking for even more photos and recipes?
Pre-order my latest book.

Ciao Italia: My Lifelong Food Adventures in Italy

Mary Ann's newest book contains over 150 recipes, 60 gorgeous food photos, and lots of scenic pictures of Italy taken by Mary Ann on her travels through the years.

Pre-order using this link and receive a signed book plate with your order.

Release date: November 1, 2018