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Roast Tuna with Tomatoes, Herbs and Spices
Roast Tuna with Tomatoes, Herbs and Spices
(Tonno Arrosto con Pomodoro, Erbe e Spezie)
 

Ingredients:
 
One 2 and 1/4 lb 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 and 1/2 lbs plum tomatoes, halved, seeded, chopped
1 teaspoon dried oregano
1/3 cup white wine vinegar
 
Directions:
 
Preheat oven to 200° F.
 
Using knife, make 9 slits in sides of tuna.
 
Fill each with 1 clove, 1 coriander seed, and 1 garlic sliver; sprinkle tuna with salt and pepper.
 
Heat olive oil in ovenproof pot over medium heat.
 
Add onion and sauté 8 minutes; push to side of pot.
 
Add tuna and sauté until brown on all sides, about 12 minutes.
 
Scatter tomatoes, oregano, and remaining garlic slivers around tuna.
 
Sprinkle with salt and pepper.
 
Pour vinegar over fish.
 
Bake tuna uncovered until thermometer inserted into center registers 145° F for medium-rare, about 12 minutes.
 
Transfer tuna to platter.
 
Spoon tomato sauce over.
 
Cool to room temperature. Slice tuna thinly and serve. Serves 6.
 
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.
 
That's it!
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