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Lemon Tuna with Roasted Tomato Sauce Recipe |
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Lemon Tuna
with Roasted Tomato Sauce Recipe |
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Click picture to enlarge
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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
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Preparation Time: |
15 mins |
Cooking Time: |
1 hour |
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How Difficult |
Easy |
Freeze? |
No |
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Servings |
4 portions |
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INGREDIENTS
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Metric |
Imperial |
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Four 225g tuna steaks |
Four 8oz tuna steaks |
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2 medium onion |
2 medium onion |
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700g ripe plum tomatoes |
1lb 9oz ripe plum tomatoes |
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2 tablespoons capers |
2 tablespoons capers |
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Level teaspoon dried thyme |
Level teaspoon dried thyme |
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2 bay leaves |
2 bay leaves |
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6 tablespoons olive oil |
6 tablespoons olive oil |
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4 tablespoons lemon juice |
4 tablespoons lemon juice |
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Salt and pepper |
Salt and pepper |
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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
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Turn the oven on to pre-heat at 300°F / 160°C / Gas Mark 3.
Drizzle the lemon juice evenly over both sides of the tuna steaks and place them in the
fridge for an hour. |
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Heat 3 tablespoons of the olive oil at a medium temperature in a
frying pan then add the onions. Sauté 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. |
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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. |
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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 300°F / 160°C / Gas Mark 3. |
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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. |
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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. |
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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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