Tuna with Roasted Vegetables
⏳ Time
45 minutes
🥕 Ingredients
12
🍽️ Servings
2
Description
Tuna with Roasted Vegetables
Ingredients
- Pompano fillet - 8.8 oz
- Olive Oil - 2 fl oz
- Dry White Wine - 3 fl oz
- Orange juice concentrate - 1 fl oz
- Salt - to taste
- Ground Black Pepper - to taste
- Orange Bell Peppers - 3 pieces
- Marinated cherries - 8.8 oz
- Chopped Sage Leaves - ½ teaspoon
- Fresh basil leaves - ½ teaspoon
- Dried Rosemary - ½ teaspoon
- Paprika - ½ teaspoon
Step by Step guide
Step 1
Mix all the ingredients for the marinade, that is, 50 ml of olive oil, wine, juice, salt, and pepper into a homogeneous emulsion. Submerge the thawed (if necessary) fish in the marinade and let it rest for 20–30 minutes (if left longer, it won't hurt).
Step 2
While the seafood is marinating, prepare the vegetables. The aromatic herbs will only be needed for the cherry tomatoes, so in a separate bowl, mix 30 ml of olive oil, herbs, and spices, then add the tomatoes, coat them with the aromatic oil, and roast at 356°F for about 20 minutes.
Step 3
Coat the bell peppers with the remaining pure olive oil, prick them with a fork, and roast at high temperature until they are nicely charred.
Step 4
Sear the tuna fillet over medium heat without oil, periodically drizzling a small amount of marinade over it. On average, it will take about 3 minutes per side. The tuna should remain pink inside; this is important, so do not overcook it.
Step 5
Cut the peppers in half, remove the seeds, and peel off the skin. Slice the flesh into strips.
Step 6
Assemble the dish on a plate.
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