Categories: Main Dish, Mark Bittman, Tuna
Ingredients
- 1/4 cup extra-virgin olive oil , plus a little more to taste
- 1 large onion , roughly chopped
- 1 tablespoon minced garlic
- 1 small fresh jalapeno , chopped (or cayenne to taste)
- 1/2 cup chopped fresh parsley leaves
- 1 teaspoon fresh thyme (or 1/2 t. dried) or 1 teaspoon fresh tarragon (or 1/2 t. dried)
- 1/2 cup fresh breadcrumb
- salt
- black pepper
- 2 lemons , thinly sliced
- 4 small tuna steaks (1 1/2 to 2 lb total weight)
- 1 lemon, juice of
Directions
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Preheat the oven to 450°.
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Put half the olive oil in a medium skillet or saucepan and turn the heat to medium; a minute later, add the onion and cook, stirring occasionally, until softened, about 5 minutes; add the garlic and chile, stirring occasionally, for about 1 minute.
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Turn off the heat and stir in the parsley, thyme, and bread crumbs, along with some salt and pepper to taste.
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Layer half the lemon slices in the bottom of a small roasting pan.
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Rub the fish with the remaining olive oil, sprinkle it with salt and pepper, and place it in the pan.
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Put the onion mixture and remaining lemon slices on top of the fish.
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Roast the fish until done, about 10 minutes for medium-rare (cut into it and take a look).
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Drizzle with the lemon juice and a little more olive oil and serve hot or at room temperature.