Biscaye-style tuna recipe

  • Serves 4
  • 20 mins to prepare and 30 mins to cook
  • 407 calories / serving
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019837 biscaye style tuna HERO

Pre-heat the oven to 200°C.

Brush the tuna steaks with half of the olive oil and mix with half of the thyme sprigs. Cover and chill until needed.

Heat the remaining olive oil in a large saucepan set over a medium heat. Sweat the onion and garlic for 6-7 minutes, stirring occasionally until softened. Add the tomatoes, peppers, smoked paprika and seasoning and continue to cook, covered, for 8-10 minutes until the tomato and peppers are soft.

Meanwhile, heat a frying pan over a high heat until hot and sear the tuna steaks until golden brown on both sides. Transfer to a lined baking tray and finish cooking in the oven for 4-8 minutes depending on desired doneness.

Add the sliced olives and remaining thyme sprigs to the sauce and adjust the seasoning as necessary.

Remove the tuna steaks when ready and allow to rest, covered with aluminium foil for a few minutes.

Spoon the sauce into serving bowls and top with the tuna steaks. Serve immediately.

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  • Ingredients

  • 4 x 160g tuna steaks
  • 50ml olive oil
  • a few sprigs of thyme
  • 1 onion, finely chopped
  • 2 cloves garlic, minced
  • 4 red peppers, de-seeded and diced
  • 6 plum tomatoes, de-seeded and diced
  • 1tsp smoked paprika
  • 50g pitted green olives, drained and sliced
  • salt
  • pepper
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  • Energy 1705kj 407kcal 20%
  • Fat 19.4g 28%
  • Saturates 3.7g 19%
  • Sugars 13g 14%
  • Salt 0.6g 10%

of the reference intake
Carbohydrate 14.1g Protein 42.5g Fibre 2.1g

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