I’ve said it before, and I will most certainly say it again: The best recipes are often times the simplest. No special techniques need to be learned, no obscure ingredient needs to be found; simply several well known ingredients can be combined to make something fabulous.
This dish is a great example of that. It’s simply slices of tuna smothered in marinara and then braised in the oven. It’s no more than that. But it was enough to make me beam with delight the rest of the evening. Good food has that affect on people, or at the very least upon me.
A few notes here: A person could easily pan fry or sear the tuna before smothering it in the marinara sauce. There are few wrong answers here. Also, it’s better for the tuna to be a little underdone than overdone. Overdone tuna is dry and no fun.
- 4 slices of tuna, 1/2 lb each
- 4 cloves garlic, minced
- Salt and pepper, to taste
- 6 Tbsp olive oil
- 1 28 oz can of diced tomatoes
- 6-8 Basil Leaves, minced
- 6-8 Mint Leaves, minced
- 1/2 cup dry white wine
- 20 small black olives, pitted and chopped
- 2 Tbsp capers
- 1/2 medium onion, diced
Pre-heat the oven to 350 degrees F.
Pat dry each slice of tuna. Press 1 clove of minced garlic over each slice. Coat with salt and pepper.
Coat a large, glass baking dish with the olive oil, brushing to ensure that the entire pan is coated. Place all of the tuna into the pan.
In a medium mixing bowl, combine the tomatoes, basil and mint leaves, black olives, capers and onion. Set aside.
Drizzle the wine over the tuna and then top with the tomato marinara. Place in the oven and cook between 25-30 minutes.
When serving, top with fresh Italian parsley or basil.