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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 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 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.


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