Tuna HT MC 60mins
4 Hot Fish nuts Main Course
Dairy Free Eggless Europe
Onion, halved and thinly sliced
Garlic Cloves, finely chopped
stick of Celery, chopped
tbsp Tomato Puree
Thick Tuna Steaks
Pitted Black Olives, sliced
tbsp Pine Nuts
tbsp Capers (with the vinegar)
Basil Leaves, roughly torn
and Black Pepper
Place the sultanas in a small mixing bowl, cover with hot water and leave to
soak for about 20 minutes.
Meanwhile, heat half the oil in a medium saucepan, add the onion, garlic and
celery and sauté until just beginning to soften.
Add the tomatoes, tomato puree, sugar, salt and black pepper, mix well then
partially cover and simmer for about 20 minutes, stirring from time to time.
Preheat the oven to 180C, 350F, Gas Mark 4.
Coat the fish steaks with the flour on all sides, shaking off the excess.
Heat the remaining oil in a large frying pan, add the fish and sauté for 2
minutes on each side until lightly browned.
Meanwhile, add the capers with their vinegar, olives, drained sultanas, pine
nuts, and basil to the tomato mixture, mix well and simmer for 2 minutes,
Spoon a little of the sauce into a shallow ovenproof dish, arrange the fish on
top in one layer, then cover the fish with the remaining sauce. Bake in oven for
15 minutes. Serve immediately.
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