Baked tuna is a nutritious but light dish, that can be prepared following different recipes, to have your preferred ingredients.
Today we propose a tasty tuna steak enriched with the savour of the anchovies, cherry tomatoes, capers and black olives.
A classic Sicilian preparation, with marinade that is useful to not dry the fish during the cooking in oven. This is because the tuna tends to dry out while the cooking, becoming a little bit sinewy if not marinated first.
For the combination with wine, we choose a classic fruity white of Sicily, often use to match the tuna and the swordfish in the island: a light red Sicilian Frappato.
Instructions
Wash the tomatoes (1), dry and cut them into four parts (2). Leave aside on a saucer (3).
Prepare the marinade, cutting the lemon in half (4) and then squeezing it (5). Leave the juice aside (6).
Pour in the lemon juice in a bowl (7), with the white wine (8), and a dozen tablespoons of extra virgin olive oil (9).
Mix well (10) with a spoon and dip the tuna fillets in the marinade (11). Let marinate for at least two hours. Once done, pour a drizzle of extra virgin olive oil (12) on the bottom of a baking tray.
Take the tuna fillets from the marinade (13) and place in the baking tray (14). Salt lightly (15).
Add one anchovy fillet on top for each tuna fillet (16). Also top each tuna steak with a teaspoon of capers (17). Then take the chopped tomatoes again and salt them lightly (18), and stir.
As last, top the steaks with the tomatoes to add also around the tuna (19), and do the same with the olives (20). Bake the tray (21) in a preheated oven at 180°C and cook for about 20 minutes. Once done, take out from the oven and serve immediately on the table.
