Ingredients
- 4 x 6-oz fresh tuna steaks
- 1 c. Fish stock or possibly clam juice
- 1/8 tsp Black pepper
- 1/8 tsp Grated nutmeg
- 2 Tbsp. Plus 2 teaspoon tomato sauce
- 1/8 tsp Dry oregano or possibly 1/4 teaspoon fresh
- 3/4 x Lemon
- juiced
- 1 Tbsp. Plus 1 teaspoon fresh parsley
- finely chopped
Instructions
- Prep: 5 minutes, Cook: 20 minutes.
- Preheat oven to 350 F. Arrange tuna in a baking pan.
- Pour fish stock over tuna and season with pepper and nutmeg.
- Cover with a buttered piece of foil.
- Bake 15 min, till fish flakes when tested with a fork, lifting the foil and basting fish occasionally.
- Transfer tuna to a hot serving dish.
- Pour pan liquid into a heavy nonreactive saucepan and boil 4-5 min, or possibly till mix is reduced in volume by half.
- Stir in tomato sauce and oregano and simmer till warm.
- Add in lemon juice and serve sauce over fish.
- Sprinkle with parsley.
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