Tonn fil Forn: my take on baked Tuna

I love fresh Tuna, and baked in the oven is one great way of cooking it with no hassle. It’s a very adaptable and easy recipe and something I cook no matter where I live; just read through first to get all the ingredients! 😉

Heat the oven to Gas Mark 7, or about 200c. Start with a good-sized casserole dish and pop some butter into the dish (you just need a little; a 1 cm cube is plenty). This goes into the oven to melt.

While this is heating through, cut a whole peeled onion in half and then into slices. Add to the hot butter with a couple of chopped, peeled garlic cloves, a good slug of olive oil, a good thick layer of very thinly sliced potatoes (skin on is fine but they taste better without skin), salt, pepper and half a cup of water. Cook for 30 minutes.

Slice about 10 cherry tomatoes in half. Give the onions and potatoes a good mix and add the tommies, a tablespoon of capers, zest of a lemon and the tuna which sits on top.

I find that two good-sized fresh tuna steaks (sashimi grade about 1cm thick) feeds 4 of us well; its a lovely dense fish. Pour a slug of olive oil over the tuna, and the juice from the lemon.

Continue to cook the tuna (and potatoes) for another 25 minutes – everything should be perfect by then.

When ready to eat, halve the tuna steaks and serve with a big scoop of the potatoes and onions with the lovely juices. Side dish of fresh asparagus wrapped in smoked bacon (or proscuitto) that’s baked in the oven for the last 20 minutes of cooking time. A little green salad also works well! Food to show people that you love them.

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