Paleo, Primal, and Gluten-Free Recipes

Roasted Tuna with Tomato-Basil Relish

Yesterday I got a surprise Easter present in the mail from my parents. It was a new cookbook from one of my favorite, most inspiring chefs, Jacques Pepin. It was his book called Fast Food My Way. It’s the perfect type of book for me because it has gourmet recipes that can be prepared easily. I love how this food features whole, real food made quickly instead of using store-bought mixes and “Frankenstein foods” that are full of preservatives and salt. I was eager to cook from this book, and I found a recipe for roasted tuna. I had bought tuna on sale a few weeks ago and had put it in the freezer while I waited for the perfect recipe, and this was surely it! One thing is that I thought I had all the ingredients for. Little did I know that in my eagerness I was missing a few, so I had to improvise. My few changes were delicious, however. For the tomato relish, I didn’t have chives, so I used fresh basil. I used scallion instead of sweet Vidalia onion. To have the original recipe, all you have to do is substitute my changes for the original ingredients. Another thing is, my poor oven wasn’t staying at the 200 degrees F that the recipe called for…I put the fish in for the 20 minutes, and when the time was up it wasn’t even cooked! Alton Brown from the Food Network show Good Eats has said before that can happen for some ovens. So, what I did was raise the oven temperature to 350 degrees F and roasted the fish for 10 minutes to get it cooked to medium doneness. If you like your fish rare or medium-rare, just shred off a few minutes. Or, if you have an oven that is more awesome than mine, go for the slow roasting.

As this is Good Friday, you might be getting to the end of the line for your fish recipes, so this would be a nice one to have for a special Good Friday dinner. It’s so perfect for a spring meal because the lime and basil taste so fresh. I love how the tomato juices sink into the fish.

Roasted Tuna with Tomato-Basil Relish
Printable Recipe

2 4-oz tuna steaks
2 tbsp fresh prepared salsa (there is a recipe for salsa in the book, but I have not made it yet)
1 tbsp extra virgin olive oil
2 tbsp lime juice
2 roma tomatoes, seeded and diced
1 tbsp chopped fresh basil
1 scallion, sliced
salt and pepper, to taste
non-stick cooking spray

1. Preheat oven to 350 degrees F. Spray a foil-lined baking sheet with non-stick cooking spray. Season both sides of the tuna with salt and pepper and place the fish on the baking sheet. Bake the fish for 10 minutes until medium, or until it reaches your desired doneness.
2. Meanwhile, blend the salsa, oil, juice, tomato, basil, scallion and some salt and pepper in a small bowl. Set aside until the fish is done.
3. Once the fish is done, serve it whole or cut it into slices and top it with the relish.

  • Servings per recipe: 2
  • Per serving:
  • Calories: 304
  • Fat: 16.2 g
  • Saturated fat: 2.8 g
  • Cholesterol: 35 mg
  • Sodium: 161 mg
  • Carbohydrates: 7.7 g
  • Fiber: 2 g
  • Sugar: 4.2 g
  • Protein: 31.7 g


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