Pickled tuna from the oven

Name: Pickled tuna from the oven
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 400 g fresh white tuna (with MSC seal); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Juice of 1 lemon; 200 ml good olive oil; 500 g large and small tomatoes (red and yellow); 3 Stem(s) Basil, rosemary and thyme; 40 g Parmesan (piece)

AUTHOR
Kelli Murphy

DIFFICULTY
very easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

400 g fresh white tuna (with MSC seal)
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Juice of 1 lemon
200 ml good olive oil
500 g large and small tomatoes (red and yellow)
3 Stem(s) Basil, rosemary and thyme
40 g Parmesan (piece)

Directions

1
Rinse tuna, dab dry and cut into 2.5 cm thick steaks. Season well with salt and pepper. Place in an ovenproof dish and sprinkle with lemon juice, then pour olive oil over it
2
Scratch tomatoes crosswise. Scald with boiling hot water. Quench cold and peel the skin. Wash the herbs, shake dry, pluck smaller and place between the tuna steaks. Cover and leave to marinate cold for about 1 hour.
3
Possibly prepare the yeast dough for the focaccia. Preheat the oven (electric cooker: 175°C/ circulating air: 150°C/ gas: see manufacturer). Turn the tuna and cook in the oven for approx. 8 minutes. Remove from the oven. Turn the tuna over again and cook in the hot tuna stock for about 30 minutes. If necessary, remove 140 ml of tuna stock for the focaccia
4
Peel the shavings from the Parmesan cheese with a peeler and sprinkle over the tuna. Tastes good with focaccia or ciabatta
5
Waiting time 1 hour