Tuna Brick Recipe: Baked in homemade tomato sauce with fresh sage and lemon slices
Tuna Recipe, baked in homemade tomato sauce with fresh sage and lemon slices came to me one day whilst prepping for a ChillaxBBQ Chef Table of a boat. I had a spare tuna brick that I usually use for the Tuna Tataki dish I make for ChillaxBBQ. It was nesting lunchtime and wifey needed feeding and I had quite a variety of ingredients lying around. So I made this one up. And it is a cracker, so said the recipients of this lunch option today. Plus it looks damned fine, it is indeed #foodporn.
I also had my very good mate Sangeeta ask me for the recipe, so here it is officially.
Tuna brick, baked in homemade tomato sauce with fresh sage and lemon slices
To make the above you will need:
- 1x Tuna brick (sushi grade),
- 1x jar of tomato puree,
- 2 Tbps Worcestershire sauce,
- 2 Tbsp lemon juice,
- 2 finely chopped bunches of fresh mint,
- 1 fresh lemon,
- 1 bunch of fresh sage,
- Balsamic vinegar,
- Sea salt, and
- Cracked black pepper (Kampot if you have it).
Here we go:
- Pop the jar of tomato purée in a bowl,
- Add in the Worcestershire sauce, lemon juice, mint, and a really good pinch or two of salt and pepper,
- Blitz with a hand blender until all nicely mixed together and set aside,
- Place the block of tuna in a roasting tray and spoon over the tomato sauce, making sure all sides are covered, and then
- Bake @ 150 degrees until cooked through. It should take about 15 minutes to still be moist in the middle.
Plate the tuna brick, and spoon over the remaining sauce. Squeeze some fresh lemon on top. Lay some fresh sage and lemon slices and drizzle with balsamic. And that is that. I spooned some sauce as a dollop and then spread it with the back of a spoon to make it all Chef-like. It looks amazing and got massive thumbs up on the taste front from those eating it for lunch today.