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Slow-Cooked Tuna Steaks with Tomato Relish

Here's an excellent example of convenience cooking that produces superb results. Slow-baked tuna steaks are served with a relish of tomatoes, sweet onion and hot salsa. This slow-baking technique works with other fish steaks too, such as halibut.

Plus: More Seafood Recipes and Tips

  • Servings: 4

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  • 4 center-cut tuna steaks (each about 6 ounces and 3/4-inch thick)
  • 1 teaspoon canola oil
  • 3/4 teaspoon salt
  • 3/4 teaspoon freshly ground black pepper
tomato relish
  • 3/4 cup diced (1/2-inch) peeled and seeded tomato
  • 1/2 cup diced (1/4-inch) sweet onion, such as Vidalia
  • 3 tablespoons chopped fresh chives
  • 1/4 teaspoon salt
  • 1/3 cup Red Hot Salsa or fresh store-bought salsa
  • 3 tablespoons fresh lime juice
  • 3 tablespoons good olive oil


  1. Preheat the oven to 200°. 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.
  2. Meanwhile, make the tomato relish: Mix the tomato, onion, chives, salt and salsa together in a medium bowl. Add the lime juice and olive oil and mix well.
  3. Remove the tuna steaks from the oven and spoon the sauce liberally over and around them. Serve immediately.
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