Cook the Book: Oven-Baked Tuna with a Savory Topping
You can never have too many main course recipes, so give Cook the Book: Oven-Baked Tuna with a Savory Topping a try. One portion of this dish contains roughly 112g of protein, 55g of fat, and a total of 1067 calories. This dairy free and pescatarian recipe serves 1 and costs $18.92 per serving. This recipe from Serious Eats requires ahi tuna steak, black olives, capers, and sea salt. 10 people were impressed by this recipe. From preparation to the plate, this recipe takes around 45 minutes. With a spoonacular score of 93%, this dish is super. Similar recipes are Cook the Book: Tuna Tartine, Cook the Book: Smoky Oven-Roasted Spareribs, and Cook the Book: Jersey Shore Tuna Sub.
Servings: 1
Ingredients:
1 fresh tuna steak, about 3/4 inch thick (about 1 pound)
6 black olives, preferably salt-cured, pitted
1 tablespoon capers, preferably salt·packed, rinsed and drained
16 to 20 ripe cherry tomatoes, coarsely chopped
2 tablespoons fine dry breadcrumbs
2 tablespoons extra-virgin olive oil
1 teaspoon crushed dried red chili
1/2 teaspoon sea salt
Equipment:
oven
Cooking instruction summary:
Procedures 1 Preheat the oven to 350°F. 2 Pat the tuna steak dry. Spread a little of the olive oil over the bottom of an oven dish in which the tuna will fit comfortably and set the steak in the dish. Smear a little more oil over the top of the steak and sprinkle on the salt and chili. 3 Chop together the black olives, capers, and basil to make a coarse, crumbly mixture. Pile this on top of the tuna and then add the chopped tomatoes. Sprinkle the bread crumbs over the tomatoes and dribble the remaining oil over the top. 4 Transfer the dish to the preheated oven and bake for 15 to 20 minutes, or until the tuna is done to taste. (In southern Italy, tuna is almost always cooked well done, but Americans may prefer it with a streak of raw in the middle.)
Step by step:
1. Preheat the oven to 350°F.
2. Pat the tuna steak dry.
3. Spread a little of the olive oil over the bottom of an oven dish in which the tuna will fit comfortably and set the steak in the dish. Smear a little more oil over the top of the steak and sprinkle on the salt and chili.
4. Chop together the black olives, capers, and basil to make a coarse, crumbly mixture. Pile this on top of the tuna and then add the chopped tomatoes. Sprinkle the bread crumbs over the tomatoes and dribble the remaining oil over the top.
5. Transfer the dish to the preheated oven and bake for 15 to 20 minutes, or until the tuna is done to taste. (In southern Italy, tuna is almost always cooked well done, but Americans may prefer it with a streak of raw in the middle.)
Nutrition Information:
covered percent of daily need
