Prep 15 mins
Cook 45 mins
Low-fat fish. Unknown author.
- 4 slices fresh tuna, one slice per person about 1 " thick
- 1⁄2 cup balsamic vinegar
- salt & pepper
- 1 cup fresh mint leaves
- 2 teaspoons dried oregano
- 2 large onions, sliced thin
- extra virgin olive oil
- Combine the vinegar, salt, pepper, mint leaves and oregano in a non-reactive pan.
- Marinate the tuna slices in the liquid for 15 minutes.
- Prepare a large piece of aluminium foil for each slice of fish, by brushing the foil with oil and lining it with sliced onions.
- Drain the fish and place each slice on a piece of aluminium foil.
- Cover with another layer of onions.
- Tightly seal the foil around each slice of fish and cook on the grill for 10-15 minutes per side, or in a 350-degree oven for 15 minutes.
Polar Bear, I enjoyed this, but unfortunately the bf did not. We both expected cooked fresh tuna to taste less like tinned tuna. On a positive note this was easy to make and the instructions were clear. I agree with Kay that the cooking time should be reduced slightly and that the onions should either be sliced paperthin on a mandoline or cooked prior to adding to the foil packet. This would be a wonderful dinner party dish as it comes together so quickly. I have used the leftovers with some mayonnaise and lettuce leaves in a wrap for work tomorrow and I look forward to that.
With some modifications this could possibly be 5 star. I would recommend blanching the sliced onions in dry vermouth or chicken broth before putting them on the tinfoil. Marinade the tuna for only 10 mins. If baking in the 350 oven only cook max of 10 mins. The flavor was good but following the instructions as written produced a piece of overcooked dry tuna and uncooked onions. I used vadalia onions or sweet onions so they did not overpower the tuna. We love tuna but this was too dry to enjoy. I plan to make tuna salad with what I didn't finish. Kay S