Baked Ahi Tuna Steak spiked w/ garlic
4 x 6 oz. Ahi tuna steaks
3 garlic cloves, cut into slivers
Sea salt/ fresh cracked pepper
2 tbsp. Fresh coriander leaves
2 tbsp. Fresh mint leaves
extra virgin olive oil
Tomato herb sauce
4 tbsp. Extra virgin olive oil
sea salt/ fresh cracked pepper
2 garlic cloves, minced
1 small onion, sliced finely
Red chilli flakes
100 ml white wine
4 tomatoes, peeled, seeded, chopped
2 tbsp. Ginger, sliced finely
1 lemon, juiced
2 tbsp. Flat leaf parsley, chopped
- Preheat oven to 375’f. Make little incisions in the tuna and insert, garlic, mint, and coriander. Season both sides of the steak.
- Prepare the sauce; remove the cores of the tomatoes, and make a criss-cross incision on the bottom of the tomato. Place tomatoes in salted, boiling water for approx. 1 minute. Remove and place in ice water. Peel the skin off and cut around the tomato discarding the seeds and centre part. Dice the tomatoes.
- Heat a skillet, add olive oil, add onions, season, and saute for 1 minute. Add the garlic and ginger, season, and saute for 1 minute. Add the wine, and reduce for 1 minute. Add the tomatoes, lemon juice, chillies, and season, cook an additional minute. Put aside.
- Heat a skillet, add olive oil. Add the tuna steaks and sear each side for 1-2 minutes.
- Transfer into a casserole dish and top with tomato sauce. Bake in oven for approx. 10- 15 minutes depending on desired temp.
- Top with fresh chopped parsley, and serve with seasonal veggies.
Carb count; 8 g. per serving
