Slow Cooked Oven Tuna Steaks Recipes

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SLOW COOKED OVEN TUNA STEAKS



Slow Cooked Oven Tuna Steaks image

Saw this on Fast Food My Way by Jacques Pepin: this is excellent! The tuna comes out cooked very evenly rare through the whole steak! There's two choices for relishes; each makes enough relish for 2 steaks. You can alternately choose one and double the ingredients to use on all 4 tuna steaks.

Provided by Stephanie Z.

Categories     Tuna

Time 20m

Yield 4 serving(s)

Number Of Ingredients 16

4 (6 ounce) center-cut tuna steaks (3/4-inch thick)
1 teaspoon olive oil
salt & freshly ground black pepper, to taste
1 tomatoes, seeded and chopped
1/4 cup red onion, chopped
1/4 cup kalamata olive, chopped
2 tablespoons capers
1/4 cup basil, chopped
1 tablespoon olive oil
salt & freshly ground black pepper, to taste
1 tomatoes, seeded and chopped
1/4 cup diced sweet onion (such as Vidalia)
1 1/2 tablespoons chopped fresh chives
1/3 cup hot salsa
salt, to taste
1 tablespoon olive oil

Steps:

  • 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.

Nutrition Facts : Calories 351.6, Fat 17.3, SaturatedFat 3.4, Cholesterol 64.6, Sodium 400.4, Carbohydrate 6.7, Fiber 1.9, Sugar 3.2, Protein 41

SLOW-ROASTED TUNA WITH TOMATOES, HERBS, AND SPICES



Slow-Roasted Tuna with Tomatoes, Herbs, and Spices image

Categories     Fish     Tomato     Roast     Low Carb     Wheat/Gluten-Free     Spring     Bon Appétit

Yield Makes 6 servings

Number Of Ingredients 9

1 2 1/4-pound tuna fillet
9 whole cloves
9 whole coriander seeds
3 large garlic cloves, cut into slivers
1/3 cup extra-virgin olive oil
1 large red onion, thinly sliced
1 1/2 pounds plum tomatoes, halved, seeded, chopped
1 teaspoon dried oregano
1/3 cup white wine vinegar

Steps:

  • Preheat oven to 200°F. Using knife, make 9 slits in sides of tuna. Fill each with 1 clove, 1 coriander seed, and 1 garlic sliver; sprinkle tuna with salt and pepper. Heat oil in ovenproof pot over medium heat. Add onion and sauté 8 minutes; push to side of pot. Add tuna and sauté until brown on all sides, about 12 minutes. Scatter tomatoes, oregano, and remaining garlic slivers around tuna. Sprinkle with salt and pepper. Pour vinegar over fish.
  • Bake tuna uncovered until thermometer inserted into center registers 145°F for medium-rare, about 12 minutes. Transfer tuna to platter. Spoon tomato sauce over. Cool to room temperature. Slice tuna thinly and serve.

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