Tuna steaks require careful handling when cooking to prevent them from drying out or becoming rubbery. While searing them in a hot pan is always a good option, they are also delicious when baked in the oven in the convection mode.

When cooking tuna steaks in the oven, it’s important to preheat the oven to a high temperature and allow for approximately 10-12 minutes of cooking time. Tuna steaks pair well with zesty, spicy toppings; however, in this recipe, we used freshly made basil pesto and served the tuna with an orzo pasta side salad.

Pesto is such a great condiment to have on hand, as it adds pizzazz to many dishes, including grilled seafood, casseroles, pasta, soups, and sandwiches. When making a batch of pesto, it’s a good idea to freeze any extra in small containers to have on hand.

INGREDIENTS

For the tuna

2 tuna steaks

½ tsp dried oregano

2 tbsp olive oil

1 tbsp lemon juice

Pinch dried red chili flakes (optional)

For the pesto

2 cups basil leaves, washed and completely dried

3 cloves of garlic

¼ cup pine nuts or walnuts (plain or toasted)

¼ cup fruity olive oil

PREPARATION

Combine the tuna with seasoning and lemon juice in a shallow glass container, then set aside to marinate for 10-15 minutes.

Heat the oven to 450°F/230 °C in the Convection Roast or Convection Bake mode.

Lightly oil a shallow, rimmed baking pan. Add the fish to the pan, place it in the oven, and cook for 6 minutes.  Turn the fish and continue cooking for an additional 5 -6 minutes.  Top with a dollop of pesto before serving.

To prepare the pesto, place the basil, garlic, and nuts in the bowl of a food processor and pulse until the ingredients are well chopped.  Add a ¼ tsp of sea salt and, with the motor running, drizzle in the olive oil until well combined. Stop the motor, taste the pesto, and add more salt if necessary. Additionally, more oil can be added if you prefer a more liquid consistency.

Serves 2