Bumping this up again to share the results of tonight's dinner. I made Oven-Baked Tuna with Caper Salsa tonight. The "salsa" refers to the sauce (rather than a tomato/pepper salsa). It was quite yummy--the sauce is piquant and unique, the tuna came out moist and tender. The recipe is from a cookbook called "Tastes of North Africa". My notes are at the bottom.
Oven-Baked Tuna with Caper Salsa
4 tuna steaks, at least 2.5 cm(1") thick
3 Ta extra virgin olive oil
1 lemon, sliced
4 garlic cloves
1 sprig rosemary
1 sprig oregano
coarse seal salt and freshly ground pepper
4 Ta dry white wine
1 Ta capers
2 Ta red wine vinegar
2 te sugar
2 te sugar
juice of 1/2 lemon
4 Ta extra virgin olive oil
1 garlic clove
2 Ta fresh mint, finely chopped
Arrange tuna steaks in an earthenware oven dish in which they will just fit. Pour over the olive oil, arrange slices of lemon on top, tuck in garlic and herbs. Season well, and leave to stand 30 minutes.
Preheat oven to 350*F/gas mark 4/180*C.
Assemble salsa. Soak capers in water for 10 minutes, drain and pat dry. Mix vinegar and sugar together well, then add lemon juice. Slowly beat in the olive oil then add chopped garlic, mint, and capers.
Bake tuna in oven for 7 minutes, then add wine and bake for 5 minutes more or until desired degree of doneness. Remove fish from aromatics and serve with sauce.
-Quartered this for just me.
-I just lightly sprayed my fish with my olive oil mister, then layered on the lemon. I used a full sprig of rosemary, oregano, and marjoram since I had a packet of mixed herbs to use up. Worked fine.
-Completely flaked on mixing the salsa in the manner the recipe describes. I didn't soak my capers (used capers in liquid, not salt, so maybe not an issue), and just mixed everything together at once. Also worked fine.
-Used maybe 1 Ta of oil in the sauce, probably less.
-Didn't feel like opening a bottle of white wine, so I used vermouth. No biggie.
-Possibly cooked this longer than the recipe calls for. I don't usually time things in the oven, and go instead by visuals.
I served it with Spinach and Chickpeas, which were seasoned with cumin, paprika, and saffon and matched well with the fish. This was from the same book.
I believe in the forest, and in the meadow, and in the night in which the corn grows. -Henry David Thoreau