Tuna in the oven with pear
2 servings
135 minutes
Tuna baked with pear is a harmony of flavors where exquisite seafood steak meets fruity tenderness. This recipe is inspired by Mediterranean cuisine, where seafood often pairs with sweet and sour notes. A marinade of orange juice, white wine, and olive oil gives the fish freshness and a light citrus tang, while baking in foil retains its juiciness. The steak turns out tender and slightly rare inside – just how tuna should be. The side of pears sautéed in white wine adds sweet and spicy nuances, while poppy seeds highlight the contrast of textures. The dish is perfect for a romantic dinner or a special family gathering when you want to surprise loved ones with something unusual and elegant.
1
Marinate the tuna in a mixture of 50 ml olive oil, 100 ml orange juice, and 100 ml white wine. You can add poppy seeds (they pair well with pears in wine). Do not salt. Leave at room temperature for about 2 hours. Remove the tuna steaks from the marinade, wrap in foil, and place in a preheated oven at 190 degrees for about 10 minutes. Do not overcook — it should remain medium-rare inside! Take the steaks out of the oven and gently slice them. Sprinkle with coarse sea salt, pepper to taste, and serve with pears if desired.
- Olive oil: 50 ml
- Orange juice: 100 ml
- Dry white wine: 150 ml
- Poppy seeds: to taste
- Tuna steak: 2 pieces
- Coarse sea salt: to taste
- Ground black pepper: to taste
2
For a quick pear garnish, cut the pear in half lengthwise and slice it thinly. Heat white wine (50 ml) in a pan and sauté the pears in it. The softer the pear, the less time it takes to cook. If the pears are fragrant, dry wine is preferable.
- Pears: 1 piece
- Dry white wine: 150 ml
