Grilled tuna with tomato

Recipe from: 8/29/1996 12:00:00 AM
Ingredients 10
Servings 1


Serving Change
  • 45
    olive oil
  • 2
    cloves garlic, crushed
  • 2
    large leeks, sliced into rings
  • 6
    ripe tomatoes, peeled and finely chopped
  • 20
    red wine vinegar
  • 5
  • 6
    sprigs fresh rosemary
  • salt and freshly ground black pepper
  • 4
    fresh tuna steaks
  • 4
    slices lemon


Switch off the oven grill and spray an oven dish with non-stick spray. Mix 30 ml (2 T) of the olive oil with the garlic and leeks (or use 1 large onion, sliced into rings) and arrange in the oven dish. Grill for about 5 minutes, stirring occasionally. Add the tomatoes, wine vinegar, paprika and two sprigs of rosemary. Season to taste with salt and pepper. Grill for another 10 minutes, stirring occasionally until the tomatoes form a purée and most of the liquid has evaporated. Remove from the oven, switch on the oven grill and heat the oven to 180 ºC (350 ºF). Move the sauce to one side and arrange the tuna steaks in the pan. Brush with the remaining olive oil and season to taste with salt and pepper. Bake uncovered far about 10 minutes until the fish is done and flakes easily with a fork. Arrange the lemon slices and rosemary on top of each piece of fish, switch on the oven grill again and grill for a few minutes. Serve immediately with fresh bread and a green salad. Serves 4.

Read more on: fish/seafood  |  bake  |  grill


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