Greek-Style Tuna

Meaty, pearly tuna steaks in a reduced tomato compote, sharpened by lemon acidity. The sharp aroma of coriander and evaporating white wine hits you as soon as the pot is opened.

• Prep time: 20 min
• Cook time: 35 min
• Difficulty: Medium
• Calories: 502
• Protein: 39 g
• Carbs: 22 g
• Fat: 26 g

Ingredients

• 600 g Tuna ( cut into large cubes )
• 2 piece Onion ( finely diced )
• 2 piece Garlic ( minced )
• 150 ml Dry white wine
• 4 piece Round tomato ( peeled and crushed )
• 1 piece Citrus limon (L.) Burm. f. ( juiced )
• 4 tbsp Extra virgin olive oil
• 1 tsp Coriander seeds ( crushed )
• 2 piece Thyme
• 2 piece Bay leaf
• 50 g Black olive ( pitted )
• 1 pinch Gray sea salt
• 1 tsp Black peppercorns ( ground )
• 1 tbsp Tomato paste

Instructions

1. Searing the tuna

   In a sauté pan with a drizzle of olive oil, sear the tuna pieces over high heat. They should just color on the surface while remaining raw in the center. Remove and set aside.

2. Aromatic base

   In the same pan, sauté the chopped onions and minced garlic. Do not brown; they should become translucent. Add the crushed coriander seeds to release the essential oils.

3. Deglazing and liquid addition

   Deglaze with white wine, scraping the bottom with a spatula to release the juices. Let reduce by half. Add the tomato paste, crushed tomatoes, thyme, bay leaf, and lemon juice.

4. Simmering the sauce

   Simmer over low heat until the sauce coats the back of a spoon. The consistency should be syrupy. Stir in the black olives at the end of cooking.

5. Final cooking

   Return the tuna to the sauce. Cover and let poach for 5 minutes. The fish should be tender under the fork but not crumble.

Chef's tips

• Do not overcook the tuna; it dries out very quickly. Keep it pink in the center.
• If the sauce is too acidic, a small pinch of sugar can balance everything out.

Storage

Keeps for 2 days in the refrigerator. This dish is even better the next day, eaten cold as an appetizer.