This beautifully tender tuna is very versatile and can be served as part of an antipasto, added to a Niçoise salad, or flaked and served over spaghetti along with some of the aromatic oil in which it was cooked.
Serves: 4–6
INGREDIENTS
500 gram piece tuna
2 bay leaves
2 sprigs fresh thyme
2 cloves garlic, peeled and halved
3 long strips lemon peel
¼ teaspoon each fennel seeds, chilli flakes, black peppercorns
½ cup olive oil
METHOD
Preheat the oven to 150°C fan bake.
Cut the tuna in half horizontally to create two thinner pieces.
Put the bay leaves in the base of a shallow ovenproof dish just large enough to fit the fish pieces in a single layer, without too much space around them.
Place the tuna on top of the leaves then scatter the remaining ingredients over the top, finishing with the oil.
Cover and bake for 10 minutes then turn the tuna over. The flesh should have started to go pale a little way up the sides. Cover again and cook for a further 5 minutes. Let the tuna cool in the dish then cover and refrigerate.
If taking on a picnic, carefully transfer the cooled tuna to a wide necked jar and pour over the oil and aromatics. Seal tightly and store chilled for up to 5 days.
Cook’s tip: The oil around the tuna will solidify when in the fridge. Remove at least 1 hour before serving.

Keep up to date with
dish weekly recipes,
food news, and events.
latest issue:
Issue #120
As the days become shorter, and the nights cooler, the latest issue is perfectly timed to deliver delicious autumn dishes. From recipes using fresh seasonal produce such as feijoas and apples, to spectacular soothing soups and super-quick after-work meals in our Food Fast section, we’ve got you covered. With Easter on the horizon, we feature recipes that will see you through breakfast, lunch and dinner over a leisurely weekend holiday, and whip up chocolatey baking treats sure to please. We round up delicious dinners for two and showcase a hot new Korean cookbook before heading south to Dunedin to check out all that’s new in food and dining.The latest issue of dish is on sale NOW at all good bookstores and supermarkets – don’t miss it!