Recipe

Roasted tuna with tomatoes and capers

Oven baked tuna steaks are beautiful served with roasted tomato, fresh basil and fragrant capers. Accompany your fish with steamed baby potatoes for a wonderfully simple and light mid-week meal.

Nov 29, 2014 1:00pm
  • 10 mins preparation
  • 10 mins cooking
  • Serves 4
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Ingredients

Roasted tuna with tomatoes and capers
  • 4 120g tuna steaks
  • 400 gram cherry tomatoes, halved
  • 2 clove garlic, finely sliced
  • 1 tablespoon capers
  • 1 cup (250ml) dry white wine
  • 1/2 cup basil leaves
  • steamed baby potatoes, to serve

Method

Roasted tuna with tomatoes and capers
  • 1
    Preheat oven to 210°C (190°C fan-forced). Place tuna in a small, lightly oiled baking dish. Brush lightly with a little oil. Season.
  • 2
    Combine tomato, garlic, capers and wine in a bowl and spoon around tuna. Cover loosely with foil. Bake 10 minutes, basting twice, until tuna is cooked to your liking.
  • 3
    Place tuna on serving plates and spoon over tomato mixture. Scatter with basil leaves. Serve with steamed baby potatoes. Season with black pepper, to taste.

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