Sunday, July 5, 2009

Baked Tuna - Maltese Style

Fish and seafood play a key role in the regular meals of the island of Malta. Until recently, fish was eaten on Fridays in observance of the catholic tradition of "no meat on a Friday".

This recipe, although called Baked Tuna is actually more of a briased dish as the liquid let out by the tomatoes lets the fish remain very moist.

This is a very different way of cooking tuna compared to the quick, high heat, "seared on the outside, rare on the inside" style. It is also almost impossible to botch it up as I have tried frozen tuna (not even bothering to defrost the steaks) and as long as you check that the water has not been completely absorbed you will be fine!

I would serve this with a salad and lots of crispy bread..ah yes..and a glass of vino!

About 2 lbs of tuna as steaks about half an inch thick ( 4 steaks aprox)
1/4 cup extra virgin olive oil
3 chopped onions
1 lb potatoes coarsely sliced
1 lb tomatoes, halved
4 crushed garlic cloves
1/2 cup water
1/2 cup white wine
1/4 cup chopped fresh mint
1/4 cup chopped fresh parsley
Sea salt to taste (the coarse type) and freshly ground black pepper

Preheat oven to 350°F.
Brush the sides and bottom of a baking dish with some of the olive oil
Spread the onions on the bottom of the baking dish.
Season with salt and pepper.
Cover onions with the sliced potatoes
Put the tuna steaks on top, then cover with the tomato halves, cut side down.
Add the garlic cloves, then pour in the water.
Pour the remaining olive oil and wine over the tomatoes, then sprinkle the mint and parsley over the entire top.
Season with salt and pepper.
Cover the baking dish with foil
Bake until the potatoes are fork tender (usually around 45-60 minutes). Let rest for 10 minutes, serve hot.

1 comment:

  1. This is the very first Maltese dish I've come across. I'll have to try it!


Related Posts Plugin for WordPress, Blogger...

Visit We Are Chefs

All the recipes here have either been sent to me, adapted by me or found on the web. If I know the source I always give credit to the author/website. If you know of a source I may have missed please let me know.