145min 4 ppl
Tuna Braised à la Mode with Vegetables
60 minutes
4 people
Medium31–60 min or 7–12 steps
60 min · 9 steps
Medium: 31–60 min or 7–12 steps
390 kcalper person
Protein 46g
Carbs 14g
Fats 13g
About this dish
Tuna steaks are seared hard to build a fond, then braised low and slow in white wine and a fragrant mirepoix so every slice stays moist, steamed gently in its own braising liquor.
Allergy Info
Celery, Sulphites, Fish
Diet Info
Pescatarian
Ingredients
Fresh Produce
- Onionmedium, finely sliced1 whole
- Carrotsmedium, peeled and cut into thin rounds2 whole
- Celery stalksfinely sliced2 stalks
- Leekwhite and pale green parts only, finely sliced and washed1 whole
- Garlic clovesthinly sliced4 cloves
- Ripe tomatoesroughly chopped200 g
- Fresh flat-leaf parsleyfinely chopped2 tbsp
- Lemoncut into wedges, to serve1 whole
Fish & Seafood
- Tuna Steaks200g each, skin on, about 3cm thick4 whole
Tins & Jars
- Fish stock150 ml
- Tomato Purée2 tbsp
Spices & Seasonings
- Bouquet garnibay leaf, thyme, flat-leaf parsley stalks, tied1 whole
- Fine sea salt1 tsp
- Black pepperfreshly ground0.5 tsp
Oils & Condiments
- Olive oil2 tbsp
- Dry white wine150 ml
Utensils
- Dutch Oven
- Meat thermometer
Method
1
Pat the tuna steaks completely dry with kitchen paper. Season generously on both sides with the salt and black pepper. Finely slice the onion, carrots, celery, leek, and garlic, and roughly chop the tomatoes. Tie the bouquet garni.
Approx. 14 minutes
2
Heat the olive oil in a wide, heavy-bottomed braising pan or Dutch oven over high heat until shimmering. Add the tuna steaks and sear for 2 minutes without moving, until a deep mahogany crust forms on the underside.
Approx. 2 minutes
3
Flip the steaks and sear the second side for 2 minutes until equally coloured. Transfer to a plate and set aside — the fish will finish cooking in the braise.
Approx. 2 minutes
4
Reduce the heat to medium. Add the onion, carrots, celery, and leek to the same pan and cook, stirring frequently, for 8 minutes until softened and beginning to turn golden at the edges.
Approx. 8 minutes
5
Add the garlic and tomato purée and cook, stirring constantly, for 2 minutes until the purée darkens slightly and smells fragrant.
Approx. 2 minutes
6
Pour in the white wine and scrape up all the fond from the base of the pan. Cook for 3 minutes until the wine reduces by half.
Approx. 3 minutes
7
Add the chopped tomatoes and fish stock, stir to combine, and nestle the bouquet garni into the vegetables. Bring to a gentle simmer.
Approx. 2 minutes
8
Return the seared tuna steaks to the pan, pressing them down into the vegetable bed. Cover tightly with a lid, reduce the heat to low, and braise for 18–20 minutes until the tuna reaches an internal temperature of 63°C when tested with a meat thermometer.
Approx. 21 minutes
9
Remove the bouquet garni. Scatter the chopped parsley over the top and serve directly from the pan with lemon wedges alongside.
Approx. 6 minutes
