Tonno al forno

Tonno al forno

Baked tuna

By
From
Spring in Sicily
Serves
4-6
Photographer
Simon Griffiths

Ingredients

Quantity Ingredient
2 x 300g tuna steaks, around 1 cm thick
1 organic lemon, juiced
salt flakes
125ml virgin olive oil
110g capers in brine, drained and finely chopped
1/2 bunch flat-leaf parsley, finely chopped
3 garlic cloves, roughly chopped
500g waxy potatoes, parboiled, then peeled and coarsely grated
250g spanish onions, peeled and coarsely grated
salt and pepper
fresh oregano leaves

Method

  1. Preheat oven to 200ºC. Pat the tuna steaks dry with kitchen paper and put them in a shallow dish. Sprinkle on 2 tablespoons of the lemon juice and a few salt flakes. Leave to rest for about 15 minutes.
  2. Combine the remaining lemon juice with the oil, capers, parsley and garlic. Add the grated potatoes and onions and fold everything together well with a wooden spoon. Season lightly with a little salt and some pepper.
  3. Lightly oil an ovenproof baking dish, which is just large enough to hold the tuna steaks.
  4. Tip half the potato mixture into the dish. Arrange the tuna steaks on top, then cover with the remaining potato mixture. Bake for 35 minutes until the surface is golden brown. The tuna should be cooked, but still moist.
  5. Sprinkle with the oregano leaves and serve hot from the oven dish.
Tags:
Spring in Sicily
Manuela
Darling
Gansser
Sicilian
Sicily
Italy
Italian
Mediterranean
European
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