40 minutes
A rich and flavorful dish featuring albacore tuna slow-roasted with spices, harissa, and olives, finished with a touch of olive oil and lemon.
Albacore Tuna, cut into chunks
0 lb
teaspoons
teaspoons
Harissa
tablespoons
Pitted Olives, sliced
tablespoons
Garlic Clove, coarsely chopped
each
Bay Leaf, preferably fresh
each
sprigs
as needed
Flaky Sea Salt
for serving
for serving
1. Preheat Oven and Season Tuna
Preheat your oven to 350°F. Season the albacore tuna chunks with fine sea salt and freshly ground black pepper, and rub them thoroughly with a tablespoon of harissa. Place the seasoned tuna in an oven-safe dish.
2. Add Olives and Herbs
Nestle the sliced olives, coarsely chopped garlic, and a bay leaf around the tuna. Add a large sprig of fresh rosemary or a few sprigs of thyme into the dish.
3. Cover with Olive Oil and Bake
Pour enough extra-virgin olive oil into the dish to cover the tuna. Cover the dish snugly with aluminum foil and bake in the preheated oven for 12 to 20 minutes.
4. Rest and Serve
Once done, let the tuna rest in the dish for at least 10 minutes. Serve the tuna warm or at room temperature, sprinkled with flaky sea salt and accompanied with lemon wedges.
Opt for sashimi-grade or sushi-grade tuna with a deep red color and firm texture to ensure the best base for your dish.
Maintain an accurate low oven temperature, around 275°F (135°C), to prevent drying and achieve even cooking.
Monitor the tuna closely for doneness, aiming for an internal temperature of about 120°F (49°C) for rare.
Allow the tuna to marinate for at least 30 minutes in harissa at room temperature for deeper flavor infusion.
Let the tuna rest post-roasting to redistribute its juices, enhancing flavor and moisture.
Comments (0)