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- Tonno Arrosto con Pomodoro, Erbe e Spezie
- (Roast Tuna
with Tomatoes, Herbs and Spices)
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Ingredients:-
- 1 2 1/4-pound
tuna fillet
9 whole *cloves
9 whole coriander seeds
3 large garlic cloves, cut into slivers
1/3 cup extra-virgin olive oil
1 large red onion, thinly sliced
1 1/2 pounds plum tomatoes, halved, seeded, chopped
1 teaspoon dried oregano
1/3 cup white wine vinegar
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- Directions:
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- Preheat oven to 200° F.
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- Using knife, make 9
slits in sides of tuna.
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- Fill each with 1 clove, 1 coriander
seed, and 1 garlic sliver; sprinkle tuna with salt and pepper.
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- Heat olive oil in ovenproof pot over medium heat.
Add onion and sauté 8 minutes; push to side of pot.
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- Add tuna
and sauté until brown on all sides, about 12 minutes.
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- Scatter
tomatoes, oregano, and remaining garlic slivers around tuna.
Sprinkle with salt and pepper. Pour vinegar over fish.
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- Bake tuna uncovered until thermometer
inserted into center registers 145° F for medium-rare, about
12 minutes.
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- Transfer tuna to platter. Spoon tomato sauce over.
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- Cool to room temperature. Slice tuna thinly
and serve. Serves 6.
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- Note: *Considered one of the world's
most important spices, cloves are the dried, unopened flower
bud of the tropical evergreen clove tree. Reddish brown and
nail-shaped, their name comes from clavus, the Latin word for
nail. Cloves are sold whole or ground and can be used to
flavor a multitude of dishes ranging from sweet to savory.
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- That's it!
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