Slow-cooked tuna steaks with tomato relish

(from culinarysarah’s recipe box)

Here’s an excellent example of convenience cooking that produces superb results. Slow-baked tuna steaks are served with a relish of tomato, sweet onion, and hot salsa. This slow-baking technique works with other fish steaks, too, such as halibut.

Source: Jacques Pepin, Fast Food My Way

Serves 4 people

Categories: entrees, fish

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
  • 3/4 cup tomato, diced, peeled, and seeded
  • 1/2 cup sweet onion, diced
  • 3 tablespoons chives, chopped
  • 1/4 teaspoon salt
  • 1/3 cup hot salsa
  • 3 tablespoons fresh lime juice
  • 3 tablespoons good olive oil

Directions

  1. Heat the oven to 200 degrees. Rub the tuna steaks on both sides with the canola oil and sprinkle them with the salt and pepper. Arrange the steaks on a serving plate, or on four dinner plates, and bake for about 20 minutes, for rare. If you want the fish cooked to medium, leave it in for a few more minutes.

  2. Meanwhile, for the tomato relish: Mix the tomato, onion, chives, salt, and salsa in a medium bowl. Add the lime juice and olive oil and mix well.

  3. Remove the tuna steaks from the oven and spoon the sauce liberally over and around the steaks. Serve immediately.

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