Baked Fresh Tuna
- 4 slices of tuna
- 1 spring onion , finely chopped
- 2 tomatoes , ripe, cut in small pieces
- olive oil
- black pepper
Lay out a sheet of aluminum foil and put in it a dribble of oil, the slices of tuna fish, and, on top, the onion and tomatoes. Finally sprinkle on some pinches of salt and oregano crumbled between the fingers. Close the foil, place in an oven pan and bake at 350°F for about 20 minutes.
Towards the end of cooking, open the foil and continue cooking over low heat to dry the liquid that the tuna fish has released during cooking. At this point, the slices will have changed color if well cooked; from red they will have become light grey and firm.
Serve piping hot. Add to taste some “twists” of black pepper, while lemon juice should be avoided. Instead it is an optimum idea to “boost” baked tuna fish, ortigiana-style, with a good rosé wine.