Tuna baked in paper

FOOD & WINE MATCH

Jump to recipe

Tuna baked in paper

You can also use aluminium foil instead of paper, and swordfish instead of tuna.

Wine to try
2010 Chalmers Vermentino, Murray Darling, A$25
The Mediterranean is alive with fish; so much of the Sicilian diet is based on seafood, but not sweet delicate fish like whiting or flathead but dense, oily fish such as swordfish and tuna. Add the Sicilian’s love of potent flavours – capers, garlic, onions, olives and it’s logical that the local whites are equally bold and brash. Enter vermentino, a variety that thrives in warm maritime climes of Sicily and nearby Sardinia and is (only recently) making its presence felt in Australia, adapting well to warmer areas, such as the Murray Darling region. The Chalmers family operated a large and highly innovative vine nursery for almost 20 years before selling to concentrate on their Italianate wines. Their vermentino is a refreshing wine with plenty of lemon pith and Nashi pear flavours, its deep savoury palate finishes with a distinctive minerally acidity that slices through the richness of this dish. Look out for vermentino, it’s a super food-friendly variety with a big future in Australia.

Search for similar recipes...

Tuna baked in paper

Serves 4

4	x 250g tuna steaks
1	lemon
2	large tomatoes
4 tbsp	olive oil plus extra for drizzling
2 tbsp	red wine vinegar
3 tbsp	large capers, drained and finely chopped
2	cloves garlic, peeled and finely chopped
2 tbsp each	fresh basil and mint leaves, finely chopped
To serve:	extra fresh basil and mint leaves, lemon wedges and a simple green salad on the side

1	Place tuna steaks in a bowl of cold water. Add 1 tbsp sea salt and juice of the lemon.
2	Cover with cling film and refrigerate for 30 minutes.
3	Preheat the oven to 200°C.
4	Grate the tomatoes into a bowl using a coarse box grater. Heat 2 tbsp olive oil in a frying pan over medium heat and sauté the tomatoes for 5-7 minutes until softened. Transfer to a bowl, add red wine vinegar and season generously with sea salt and freshly ground black pepper.
5	Meanwhile, transfer chopped capers, garlic, basil and mint and to a bowl. Season generously with sea salt and freshly ground black pepper. Add remaining olive oil and mix well.
6	Drain tuna then dry on kitchen paper. Spread the caper mixture onto one side of the tuna steaks.
7	Cut 4 pieces of baking paper large enough to enfold the tuna steaks.
8	Brush the edges of the paper with some oil to help seal it. Place a tuna steak on the first sheet and top the caper mixture with some of the tomato sauce. Fold paper over and press the edges together so that it resembles a paper bag, secure with baking twine to keep the sauces inside, and place on a baking tray, repeat the process with remaining tuna steaks.
9	Bake in the oven for 20 minutes.
10	To serve, place each tuna steak paper bag on a plate, open and drizzle with some extra olive oil, top with mint leaves and serve with a lemon wedge and a simple green salad.