Jacques Pepin's Slow-Cooked Tuna Steaks with Tomato Relish - Episode 2601


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
  • 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


  1. Preheat the oven to 200F.
  2. 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.
  3. Mix the tomato, onion, chives, salt, olives, and salsa together in a medium bowl. Add the lime juice and olive oil, and mix well.
  4. Remove the tuna steaks from the oven, and spoon the sauce liberally over and around them. Serve immediately.
  5. This recipe was originally featured on Season 16 - Episode 1602.

This recipe was featured on Season 26 - Episode 2601.

Print This Recipe


No comments on this recipe.

Leave a comment

Your comment will be revised by the site if needed.