Lemon and fish are truly a marriage made in heaven, and this lemony fresh tuna recipe will quickly become a favorite. It's Sardinian; to serve 4:
Prep Time: 3 hours, 5 minutes
Cook Time: 25 minutes
Ingredients:
- A fresh tuna fillet weighing about 1 1/3 pounds (600 g), cut into half-inch (1.2 cm) rounds
- A small onion, peeled and sliced
- 2 tablespoons minced parsley
- 1 tablespoon lemon juice
- 5 tablespoons olive oil
- 4 lemon slices, cut into wedges (use an organic lemon if possible)
- Salt and pepper to taste
Preparation:
Combine a scant half cup of water (200 ml) with the lemon juice, parsley, and oil, and season the mixture to taste with salt and pepper. Marinate the tuna in the liquid for three hours.
When the marinating time is almost up, preheat your oven to 360 F (180 C).
Put the fish in a pan, sprinkle the onion and some of the marinade over it, season lightly with salt and pepper, and roast it for 20-25 minutes. Transfer the fish to a serving dish, decorate it with the lemon wedges, spoon the pan drippings over it, and serve.
The wine? White, and a Verdicchio would be nice.
When the marinating time is almost up, preheat your oven to 360 F (180 C).
Put the fish in a pan, sprinkle the onion and some of the marinade over it, season lightly with salt and pepper, and roast it for 20-25 minutes. Transfer the fish to a serving dish, decorate it with the lemon wedges, spoon the pan drippings over it, and serve.
The wine? White, and a Verdicchio would be nice.
