Slow Cooked Oven Tuna Steaks |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 4 |
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Saw this on Fast Food My Way by Jacques Pepin: this is excellent! The tuna comes out cooked very evenly rare through the whole steak! There's two choices for relishes; each makes enough relish for 2 steaks. You can alternately choose one and double the ingredients to use on all 4 tuna steaks. Ingredients:
4 (6 ounce) center-cut tuna steaks (3/4-inch thick) |
1 teaspoon olive oil |
salt & freshly ground black pepper, to taste |
1 tomato, seeded and chopped |
1/4 cup red onion, chopped |
1/4 cup kalamata olive, chopped |
2 tablespoons capers |
1/4 cup basil, chopped |
1 tablespoon olive oil |
salt & freshly ground black pepper, to taste |
1 tomato, seeded and chopped |
1/4 cup diced sweet onion (such as vidalia) |
1 1/2 tablespoons chopped fresh chives |
1/3 cup hot salsa |
salt, to taste |
1 tablespoon olive oil |
Directions:
1. Preheat the oven to 200°F.
2. Rub the tuna steaks on both sides with the canola oil and sprinkle them with the salt and pepper.
3. Arrange the steaks on a serving plate, or on 4 dinner plates, and bake for about 20 minutes for rare. If you wish the fish cooked to medium, leave it in for a few more minutes.
4. Meanwhile, make the salsas separately: combine all ingredients except olive oil, salt, and pepper in separate bowls.
5. Add salt (and pepper) and olive oil, making sure to coat.
6. Remove the tuna steaks from the oven and spoon the each sauce liberally over and around 2 tuna steaks. Serve immediately.
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