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 Lemon Tuna with Roasted Tomato Sauce Recipe

Lemon tuna with roasted tomatoes sauce. Click to enlarge
Click picture to enlarge

Roasting tomatoes in the oven concentrates the taste making for a great sauce to go with a chunky tuna steak.

This recipe is simplicity itself but it tastes superb. Serve it with French Beans and minted new potatoes and you have a meal that any professional cook would be proud of.

KEY POINTS

 Preparation Time:  15 mins  Cooking Time:   1 hour
 How Difficult  Easy  Freeze?  No
 Servings

4 portions



INGREDIENTS

Metric Imperial
Four 225g tuna steaks Four 8oz tuna steaks
2 medium onion 2 medium onion
700g ripe plum tomatoes 1lb 9oz ripe plum tomatoes
2 tablespoons capers 2 tablespoons capers
Level teaspoon dried thyme Level teaspoon dried thyme
2 bay leaves 2 bay leaves
6 tablespoons olive oil 6 tablespoons olive oil
4 tablespoons lemon juice 4 tablespoons lemon juice
Salt and pepper Salt and pepper
2 garlic cloves 2 garlic cloves

Notes For The Cook
The tuna steak we used was about 2.5 cm (1 inch) thick which is great for this recipe.

Preparation Before Cooking
Slice and chop the onions.
Peel, seed and chop the tomatoes (see recipe below for details).
Crush and chop the garlic.

Special Cooking Equipment
Oven proof dish or dishes large enough for the 4 tuna steaks.
Frying pan.

CLICK ANY PICTURE BELOW TO ENLARGE IT

Tuna steak. Click picture to enlarge. Turn the oven on to pre-heat at 300F / 160C / Gas Mark 3.

Drizzle the lemon juice evenly over both sides of the tuna steaks and place them in the fridge for an hour.


 
Tomato and onion cooking. Click picture to enlarge. Heat 3 tablespoons of the olive oil at a medium temperature in a frying pan then add the onions. Saut gently for 15 minutes until the are golden brown. Keep turning them to ensure they are cooked evenly.

Boil some water in a pan ready for the next step.


Peeling tomatoes. Click to enlarge. Cut a small cross in the skin of each of the tomatoes, plunge them into the pan of boiling water, leave for 40 seconds then drain the hot water away and run cold water over them. The skin will now easily peel off. Cut into quarters and remove the seeds (as many as you can easily).

Chop up the tomatoes coarsely with a knife.


Lemon tuna and baked tomatoes sauce. Click picture to enlarge. When the onions have cooked, spread them over the base of the oven proof dish, season with a little salt and pepper then spread the chopped tomatoes on top.

Sprinkle the garlic, thyme and bay leaf over the top and place in the oven (uncovered) for 20 minutes at 300F / 160C / Gas Mark 3.


Lemon tuna and baked tomatoes sauce. Click picture to enlarge. Half way through baking the tomatoes, remove them from the oven, add the capers, stir all the ingredients and then press down gently on the more solid parts to squeeze out a little of the fluid into the mixture.

Place back in the oven for the remaining baking time.


Lemon tuna and baked tomatoes sauce. Click picture to enlarge. 5 minutes before the tomatoes are baked, heat a tablespoon of olive oil in the frying pan at the highest temperature. Add the tuna and cook each side for 20 seconds. This will seal the tuna.

After the 20 minutes baking, remove the baked tomatoes from the oven, drizzle a tablespoon of olive oil over the mixture and place the tuna steaks on the top. Replace the dish back in the oven and bake for 15 minutes more.


Lemon tuna and baked tomatoes sauce. Click picture to enlarge. Serve onto warm plates. We chose French beans and minted potatoes to accompany the tuna because they are simple and compliment the taste.

The French beans were boiled for 12 minutes then lightly fried in butter for 3 minutes. Tasty!

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