Healthy Recipe: Roasted Tuna with Baked Tomatoes and Basil

Fresh tuna steaks are a worthy luxury: lean, protein-rich, and loaded with valuable nutrients, including anemia-preventing vitamin B-12 and heart-healthy omega-3 fatty acids. They’re as satisfying as a T-bone steak and a snap to prepare. This recipe, adapted from Ben Tish’s “Mediterra: Recipes from the Islands and Shores of the Mediterranean,” is a fantastic way to prepare them in the summertime, when tomatoes are at their season’s height. Serves 4. – Susan Puckett

Ingredients

• 18 ounces medium to large vine-ripe tomatoes, cored and halved across the width
• 4 tablespoons extra-virgin olive oil (plus more as desired)
• 2 tablespoons red wine vinegar
• 2 large garlic cloves, thinly sliced
• 1 teaspoon coriander seeds, lightly crushed (or ¾ teaspoon ground)
• Sea salt and black pepper to taste
• 4 (6-ounce) 1-inch-thick tuna steaks
• Leaves from a small bunch of basil 

Instructions

1. Preheat the oven to 375 degrees. Place the tomato halves on a large sheet pan, drizzle them with about 2 tablespoons of olive oil and vinegar, then season them with garlic slices, coriander, salt, and pepper.
2. Place the pan in the oven and roast for 25 minutes until the tomatoes begin to caramelize and release their juices.
3. Meanwhile, pat the tuna steaks dry and season on both sides with salt and pepper. Heat a large skillet with 1 or 2 tablespoons of olive oil over high heat. When hot, add the tuna steaks (in batches, if necessary) and sear for about 2 to 3 minutes per side until nicely caramelized on the outside but still pink inside. Transfer the tuna to a platter. If you prefer your steaks cooked all the way through, cook a few minutes longer. 
4. Allow the tuna to rest for a few minutes before serving. (The fish’s internal temperature will continue to rise a degree or two off the heat.) 
5. While the tuna rests, stir the basil leaves through the roasted tomatoes. Divide the tomatoes among individual plates, then top each portion with a tuna steak and drizzle with the tomato-vinegar juices.

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