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.
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Autumn has arrived, and with it, the latest issue of dish, jam-packed with recipes that will have you fizzing to get in the kitchen! With a long Easter lunch featuring perfectly pink, blushing roast leg of lamb and wildly decadent baked mashed potatoes with caramelised onions, to simply scrumptious chocolate treats and sensational seasonal baking this issue has you covered - we reckon the Hot Cross Buns are our best yet! Salads make way for soothing soups, pies, puddings and our cover star beef cheek ragù with spaghetti – a must-make dinner for family and friends. With over 60 recipes in our latest issue there’s plenty of inspiration to keep you busy – and well-fed! Don’t forget to share your dish dishes with our Facebook community.