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Portuguese Fisherman's Baked Tuna

Long, slow baking en papillote keeps the fish moist. Leftovers make delicious tuna salad and marinated tuna. If using a whole fish, double the stuffing but cook to the same number of minutes per pound.

Type: Fish
Courses: Main Course
Serves: 12 people

Recipe Ingredients

4 lbs 1816g / 64ozTuna filet, preferably albacore - butterflied
4   Bacon
1   Bay leaf
1   Garlic clove - chopped
1/2   Onion - thinly sliced (large)
  Coarse salt or sea salt - to taste
1/2 teaspoon 2.5mlBlack peppercorns
2 tablespoons 30mlExtra-virgin olive oil
  Lemon wedges - for garnish
  Italian parsley or cilantro sprigs - for garnish

Recipe Instructions

Lay tuna on large sheet of heavy-duty foil. Lay 2 slices bacon, bay leaf, garlic, quarter of onion, salt, peppercorns and 1 tablespoon oil in center of fish. Press fish closed. Rub remaining oil over surface of fish, lay remaining bacon and onion on top and tightly seal foil.

Place in open roasting pan and bake at 325 degrees until done but still moist, 9 to 10 minutes per pound, or 35 to 40 minutes. Halfway through cooking time, open foil, check for doneness, turn tuna over and spoon juices over fish. Reseal and finish baking.

Remove tuna to work surface, being careful to reserve juices. Discard onion, bacon and bay leaf. Cut or break tuna into chunks and arrange pieces on platter. Taste for salt, pour reserved cooking juices over and garnish with lemon slices and parsley or cilantro.

This recipe yields 12 servings.

Each serving: 199 calories; 80 mg sodium; 46 mg cholesterol; 8 grams fat; 1 grams carbohydrates; 28 grams protein; 0.03 gram fiber.

Source:
The Los Angeles Times, 08-04-1999

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