Roast Tuna with Onions and Lemon

Name: Roast Tuna with Onions and Lemon
Yield: makes 4 servings
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 chile, a piece of jalapeño, or cayenne to taste, optional; 1/2 cup chopped fresh parsley leaves; Several fresh tarragon leaves or 1/2 teaspoon dried or 1 teaspoon fresh thyme leaves or 1/2 teaspoon dried; 1/2 cup fresh bread crumbs (page 580); Salt and black pepper to taste; 2 lemons, thinly sliced; 4 small or 2 large tuna steaks, 1 1/2 to 2 pounds total; Juice of 1 lemon

December 14, 2011

A useful technique for any dark-fleshed fish, including whole mackerel or bluefish (which may be stuffed with the onion mixture), steaks of Spanish mackerel, or fillets of pompano; adjust the cooking time accordingly. I really like pasta before this—something quite simple, like Pasta with Pepper and Cheese (page 547) or Pasta with Broccoli Raab (page 552).

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