phynedyning

Bonus!! Herbed Tuna ‘n’ Tomatoes

In Recipies on July 30, 2012 at 2:46 pm

#3 in my series of FOUR bonus “quick and easy” recipes.

This is a true Mediterranean special. It’s a fast-easy dish that can be made with all fresh ingredients, or you can use canned and frozen items. Tuna steaks are quite satisfying and a 4-5oz steak is plenty of fish for most people. Be careful not to overcook the tuna. Tuna should be slightly rare when served.

I’ve made this using fresh oregano, basil, or tarragon. You can used dried herbs, just use 1/3 of the fresh recipe amount.

1 tuna steak (4-5oz) per person

1 lb fresh tomatoes, or one can drained, diced

2 TBS lemon juice

2 TBS olive oil

2 TBS dried parsley

1 TBS fresh oregano OR basil OR tarragon, chopped

4 garlic cloves, smashed

In a small bowl, mix the oil, lemon juice, garlic, parsley, and herbs. Pour into a non-reactive shallow dish that will hold the tuna in one layer. Pour half of the herb mixture into the bottom of the dish and place the tuna steaks on top. Sprinkle the tuna with a bit of salt and pepper. Pour the rest of the herb mixture over the tuna. Cover and refrigerate for at least four hours. Pre-heat an oven to 350F and transfer the tuna to an oven safe dish. Scatter the tomatoes around the tuna steaks. Bake the tuna for about 20 minutes and then turn it over. Bake for an additional 20 minutes (times are approximate). Serve over cooked pasta (We like rigatoni!), spooning the tomatoes on top.

For a bit of “zing”, add a tablespoon of rinsed capers before baking.

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