Recipes

Slow-Cooked Tuna Steaks with Tomato Relish

Name: Slow-Cooked Tuna Steaks with Tomato Relish
Ingredients: 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; 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

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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

Jacques Pépin

Updated on November 30, 2015

Yield:

Ingredients

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

Directions

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.
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.
Remove the tuna steaks from the oven and spoon the sauce liberally over and around them. Serve immediately.