Slow Cooked Oven Tuna Steaks
- Ready In:
- 20mins
- Ingredients:
- 16
- Serves:
-
4
ingredients
-
Tuna
- 4 (680.38 g) center-cut tuna steaks (3/4-inch thick)
- 4.92 ml olive oil
- salt & freshly ground black pepper, to taste
-
Red Onion Relish
- 1 tomatoes, seeded and chopped
- 59.14 ml red onion, chopped
- 59.14 ml kalamata olive, chopped
- 29.58 ml capers
- 59.14 ml basil, chopped
- 14.79 ml olive oil
- salt & freshly ground black pepper, to taste
-
Tomato Relish
- 1 tomatoes, seeded and chopped
- 59.14 ml diced sweet onion (such as Vidalia)
- 22.18 ml chopped fresh chives
- 78.78 ml hot salsa
- salt, to taste
- 14.79 ml olive oil
directions
- Preheat the oven to 200°F.
- Rub the tuna steaks on both sides with the canola oil and sprinkle them with the salt and pepper.
- 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.
- Meanwhile, make the salsas separately: combine all ingredients except olive oil, salt, and pepper in separate bowls.
- Add salt (and pepper) and olive oil, making sure to coat.
- 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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Reviews
-
Without a doubt, one of THE best recipes in this cookbook. It is so easy and the tuna turns out perfect every time. It is a fantastic dish to serve when entertaining. It is my go-to entree when having friends over. Jacque is amazing and my all-time favorite TV chef. Just watching him dice an onion is fascinating.
RECIPE SUBMITTED BY
Stephanie Z.
Blacksburg, Virginia