Ingredients
Base recipe = 4 servings (auto-scales amounts).
- 4 × 4-oz albacore tuna portions
- 1 lb vine-ripened tomatoes, diced
- 1 cup breadcrumbs
- 3 garlic cloves, minced
- 1/2 cup extra-virgin olive oil
- 2 tbsp capers, rinsed
- 1/3 cup Niçoise olives, sliced
- 2 tbsp parsley, chopped
- 2 tbsp basil, chopped
- 1 tsp fresh oregano (or 1/2 tsp dried)
- 1 tsp sea salt
- 1/2 tsp black pepper
Preparation
- Mix the topping: In a bowl, combine tomatoes, olive oil, garlic, capers, olives, herbs, breadcrumbs, salt and pepper.
- Coat the tuna: Pat portions dry and place on a lined sheet. Spoon the crumb mixture over each, pressing lightly to adhere.
- Bake: Roast at 300°F/150°C for 10–15 minutes until just opaque. For extra color, broil 30–60 seconds.
- Serve: Rest 2 minutes. Plate with a simple salad of cucumber and marinated red onions.
| Calories | ~340 kcal |
| Protein | ~34 g |
| Fat | ~16 g |
| Carbohydrates | ~16 g |
| Sodium | ~520 mg |
