While I typically try to come up with new recipes to make so I have fresh material for this blog, there are ones that we make over and over again. This dish falls into that category. It is the way we have prepared most of the tuna we bought from the community supported fishery we are members of, Sitka Salmon. Their seafood is all wild-caught, which is more sustainable for the planet, compared to farm raised fish and seafood.

Braising is a method of turning tough meats tender by first searing the meat then cooking it in liquid. Heat, time, and the cooking liquid all work to break down the connective tissue fibers. Pressure cooking and slow cooking are both forms of braising.

Braising a firm type of fish such as tuna is a bit different from braising a pot roast or ribs, though. The tuna does not get seared first and it does not take many hours of cooking to make it tender and delicious. Using a snug baking dish reduces the amount of olive oil needed to halfway cover the steaks. We often serve this tuna over rice with a side of asparagus.

Tuna Braised in Olive Oil

Tuna Braised in Olive Oil (adapted from nomnompaleo.com) Total Time Required: 30 minutes, Prep Time: 10 minutes, Cook Time: 20 minutes, Makes: 6 servings

Ingredients:

• 2 pounds albacore tuna loin, skinless
• kosher salt & freshly ground black pepper
• 1 tablespoon seafood seasoning
• 4 garlic cloves roughly chopped
• 2/3 cup extra virgin olive oil
• 1 lemon, cut into wedges
• cooked rice or bread for serving

Instructions:

Heat the oven to 350°F with the rack in the middle.

Cut the tuna filet crosswise into 1-1/2 inch-thick steaks.

Season both sides of the steaks liberally with salt and pepper and place them in a single layer in a snug, oven-proof baking dish. Sprinkle the tuna with the seafood seasoning blend and the chopped garlic.

Salt & pepper the steaks, then add the seasoning and garlic to the tuna steaks.

Pour olive oil into the dish until it reaches halfway up the tuna steaks. Cover the dish and put it in the oven for 10 minutes.

Pour enough olive oil over the tuna to cover it halfway.

Remove the dish from the oven and flip each steak before replacing the lid and baking for another ten minutes. The tuna should be barely cooked through when it is finished.

Before serving, cool the tuna to room temperature with the lid off. Drizzle the steaks with the olive oil braising liquid and a squeeze of lemon juice. Serve over rice or with crusty bread. Any leftovers can be stored in the braising liquid in the fridge for up to a week.

We enjoy this over rice or with some fresh baked bread.

Stay Wild!  ~Linda

Tuna Braised in Olive Oil (adapted from nomnompaleo.com) Total Time Required: 30 minutes, Prep Time: 10 minutes, Cook Time: 20 minutes, Makes: 6 servings

Ingredients:

• 2 pounds albacore tuna loin, skinless
• kosher salt & freshly ground black pepper
• 1 tablespoon seafood seasoning
• 4 garlic cloves roughly chopped
• 2/3 cup extra virgin olive oil
• 1 lemon, cut into wedges
• cooked rice or bread for serving

Instructions:

Heat the oven to 350°F with the rack in the middle.

Cut the tuna filet crosswise into 1-1/2 inch-thick steaks.

Season both sides of the steaks liberally with salt and pepper and place them in a single layer in a snug, oven-proof baking dish. Sprinkle the tuna with the seafood seasoning blend and the chopped garlic.

Pour olive oil into the dish until it reaches halfway up the tuna steaks. Cover the dish and put it in the oven for 10 minutes.

Remove the dish from the oven and flip each steak before replacing the lid and baking for another ten minutes. The tuna should be barely cooked through when it’s finished.

Before serving, cool the tuna to room temperature with the lid off. Drizzle the steaks with the olive oil braising liquid and a squeeze of lemon juice.

Any leftovers can be stored in the braising liquid in the fridge for up to a week.