Braden Family Cookbook
Chuck Braden
TUNA SLOW ROASTED W/TOMATOES HERBS & SPICES
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2 1/4 pound tuna fillet |
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9 whole cloves |
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9 whole coriander seeds |
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3 large garlic cloves cut into slivers |
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1/3 cup olive oil |
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1 medium red onion, thinly sliced |
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1 1/2 pound plum tomatoes, halved, seeded & chopped (note…you may substitute 1 14 oz. drained can of diced tomatoes) |
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1 tsp dried oregano |
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1/3 cup white wine vinegar |
Preheat oven to 200 degrees F. Make 9 slits insides of tuna. Fill each with 1 clove, 1 coriander seed, and 1 garlic sliver: sprinkle tuna w/ salt and pepper. Heat oil in oven proof pot (preferable non-stick) over medium heat. Add onion and sauté for 6 minutes, just wilted, just starting to slightly brown, push to side of pot. Add tuna and brown on all sides, about 1 minute per side…about 4 minutes total. Scatter tomatoes, oregano and remaining garlic slivers around tuna. Sprinkle with salt and pepper. Pour vinegar over fish.
Bake uncovered until meat thermometer inserted into center registers 110 degrees. Transfer tuna to platter. Spoon tomato sauce to cover. Cool to room temperature. Slice thinly and serve.