Tuna with baked vegetables

2 servings

45 minutes

Tuna with roasted vegetables is an exquisite dish of French cuisine that combines the freshness of fish with the aromatic notes of roasted vegetables. Historically, France is renowned for its seafood and the ability to harmoniously unveil their flavors. In this recipe, the tuna is marinated in a refined mixture of white wine, orange juice, and spices, making it tender and rich. Roasted bell peppers add a light sweetness, while cherry tomatoes seasoned with fragrant herbs lend Mediterranean elegance to the dish. The key feature is the proper cooking of the tuna: it should remain pink inside while retaining its juiciness. This dish is perfect for dinner with a glass of white wine, highlighting its gastronomic elegance.

Energy value per serving

• Calories: 620.7
• Proteins: 33.5g
• Fats: 41.8g
• Carbohydrates: 19.5g

Ingredients

• Tuna fillet: 250 g
• Olive oil: 80 ml
• Dry white wine: 100 ml
• Orange juice: 50 ml
• Salt: to taste
• Ground black pepper: to taste
• Sweet pepper: 3 pc
• Cherry tomatoes: 250 g
• Dried sage: 0.5 tsp
• Dried basil: 0.5 tsp
• Dried oregano: 0.5 tsp
• Ground paprika: 0.5 tsp

Cooking steps

1. Mix all the necessary ingredients for the marinade, i.e., 50 ml of olive oil, wine, juice, salt, and pepper into a homogeneous emulsion. Submerge the thawed (if necessary) fish in the marinade and let it rest for 20-30 minutes (it won't be worse if left longer).

   Required ingredients:

   • Olive oil: 80 ml
   • Dry white wine: 100 ml
   • Orange juice: 50 ml
   • Salt:  to taste
   • Ground black pepper:  to taste

2. While the remains of the sea creature are marinating, prepare the vegetables. Fragrant herbs are only needed for cherry tomatoes, so mix 30 ml of olive oil, herbs, and spices in a separate bowl, add the tomatoes, coat them with the fragrant oil, and bake at 180 degrees for about 20 minutes.

   Required ingredients:

   • Olive oil: 80 ml
   • Dried sage: 0.5 teaspoon
   • Dried basil: 0.5 teaspoon
   • Dried oregano: 0.5 teaspoon
   • Ground paprika: 0.5 teaspoon
   • Cherry tomatoes: 250 g

3. Brush the bell peppers with the remaining pure olive oil, prick with a fork, and bake at high temperature until they are confidently charred.

   Required ingredients:

   • Olive oil: 80 ml
   • Sweet pepper: 3 pieces

4. Sear the tuna fillet over medium heat without oil, occasionally basting with a small amount of marinade. It takes about 3 minutes on each side. The inside of the tuna should remain pink; this is important, do not overcook it.

   Required ingredients:

   • Tuna fillet: 250 g
   • Olive oil: 80 ml
   • Salt:  to taste
   • Ground black pepper:  to taste

5. Cut the peppers in half, remove the seed pod, and peel the skin. Slice the flesh into strips.

6. Assemble the dish on the plate.