Jacques Pepin's Slow-Cooked Tuna Steaks with Tomato Relish
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 aboutounces 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 cup oil cured olives, pitted and chopped
- 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, olives, 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.
This recipe was featured on Season 16 - Episode 1602.
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