Tuna with potatoes
With the current fashion for serving tuna rare, traditional Mediterranean long-cooked tuna dishes, which treat this meaty fish like chicken or veal, seem to have been forgotten.
The following is such a dish, with slices of tuna braised in the oven on a flavour base of slow-fried vegetables and herbs and sliced potatoes. All it needs to complete the meal is a green salad to follow. This is a gluten-free recipe.
Serves: 6
Ingredients:
- 4 tablespoons olive oil
- 2 onions, finely chopped
- 1 small carrot, finely diced
- 2 stick celery, thinly sliced
- 1 large sprig fresh thyme
- 2 cloves garlic, finely chopped
- Zest of 1 large lemon
- 3 tablespoons capers
- 6 anchovy fillets, chopped
- 100ml white wine
- Salt and freshly ground black pepper
- 800g floury potatoes, peeled and sliced 1cm
- 700g skinned and boned tuna, sliced 3cm thick
- 350ml chicken stock
- 2 tablespoons butter
Method:
- Preheat the oven to 190°C. Heat the oil in a large frying pan over moderate heat and add the onion, carrot, celery, thyme, garlic, lemon zest, capers and anchovies. Fry gently without browning for about 15 minutes or until the onion is soft.
- Add the wine and let it bubble for about 20 seconds.
- Season with salt and pepper.
- Put half the sliced potatoes into an ovenproof casserole then place half the onion mixture on top. Put the tuna slices in next in an even layer. Top with the remaining onion mixture then the remaining potato slices.
- Pour the stock over everything, dot with the butter and cover tightly. Place in the oven for 45 minutes until the tuna is well cooked and the potatoes tender. Uncover and allow the top potatoes to brown.
- Remove from the oven and allow to stand for 5 minutes. This is good with a dollop of home-made aioli or garlic mayonnaise.
Written by Ray McVinnie. First appeared on Stuff.co.nz. Image credit: Kieran Scott.
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