Albacore Roasted in a Bed of Lettuce

By Martha Rose Shulman

Albacore Roasted in a Bed of Lettuce
Andrew Scrivani for The New York Times
Total Time
About 1 hour
Rating
4(47)
Comments
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This is inspired by a traditional Provençal tuna dish. Albacore works just as well. It has a lot going for it as a New Year’s dish, what with all the green leaves and the fish – lots of prosperity. Saffron is optional. I like to serve the lettuce, cut into strips, on the side.

Featured in: Recipes for Health: Lucky Foods to Ring in the New Year

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Ingredients

Yield:4 servings.
  • 1½pounds albacore steaks, the thicker the better
  • 4anchovy fillets, rinsed and cut in ¼-inch pieces (optional)
  • 2tablespoons extra virgin olive oil
  • 1large onion, cut in half lengthwise, then sliced thinly across the grain
  • 4garlic cloves, minced
  • 114-ounce can chopped tomatoes
  • Pinch of saffron (optional)
  • Salt and freshly ground pepper to taste
  • 2heads soft green lettuce, like bibb or green oak leaf, leaves separated and washed
  • 1large or 2 small lemons, sliced very thin
  • ¾cup dry white wine
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

344 calories; 9 grams fat; 1 gram saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 1 gram polyunsaturated fat; 13 grams carbohydrates; 4 grams dietary fiber; 6 grams sugars; 45 grams protein; 1077 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Preheat the oven to 400 degrees. Make small slits in the tuna steaks with the tip of a paring knife and slide the anchovy pieces into the slits. Season the steaks with salt and pepper and set aside. Measure the thickness of the tuna steaks; this will determine the roasting time.

  2. Step 2

    Heat 1 tablespoon of the olive oil over medium heat in a large, heavy skillet or saucepan and add the onions. Cook, stirring, until onion is tender, about 5 minutes. Add the garlic, stir until it is fragrant, 30 seconds to a minute, and stir in the tomatoes, optional saffron, salt and pepper to taste. Bring to a simmer and cook, stirring often, until the tomatoes have cooked down slightly and smell fragrant, about 10 minutes. Taste and adjust seasoning.

  3. Step 3

    Heat a large, heavy ovenproof casserole over high heat and add the remaining tablespoon of olive oil. Season the tuna steaks on both sides with salt and pepper and sear for 30 seconds on both sides (make sure the pot is hot when you add them or they will stick). Transfer to a plate. Stir in half the tomato sauce, scraping the bottom of the pan to deglaze, and remove from the heat.

  4. Step 4

    Lay half the lettuce leaves over the tomato sauce and place the tuna steaks on top of the lettuce leaves in a single layer. Cover the steaks with the lemon slices, and spoon on the remaining tomato sauce. If there are any more lemon slices, lay them over the tomato sauce. Top with the remaining lettuce leaves. Pour the wine into the pot.

  5. Step 5

    Cover tightly and place in the oven. Bake 1½-inch thick steaks for 15 minutes, 2-inch thick steaks for 20 minutes.

  6. Step 6

    To serve, remove the lettuce to a cutting board and slice in thin strips. Transfer the tuna to a warm platter. Remove the lemon slices and discard if desired. Bring the sauce in the pan to a simmer over high heat and reduce for about 5 minutes. Stir the sauce, and spoon over the tuna. Garnish with the lettuce, or serve it separately in a bowl. You can also discard it, but I like the taste and texture. Slice the fish across the grain and serve.

Tip
  • Advance preparation: You can prepare the tomato and onion sauce through Step 1 several hours ahead.

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Ratings

4 out of 5
47 user ratings
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Comments

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RW

I liked this a lot. I did not have anchovies. I added kalamata olives to the tomato sauce and cooked on the stovetop. I served the tuna steaks intact and spooned some of the sauce over rice.

RudisHuman

Excellent! Will def make again. Tuna steaks only 3/4" thick, plus too hot for the oven, so cooked on stovetop with lid on medium low til just shy of flaky. Worked great. Added a bayleaf and a handful of basil leaves, doubled the sauce ratio to tuna, cuz I like sauce, added more wine near end cuz it seemed too dry, then served over rice. Yum! Loved the cooked as well as more raw lettuce medley with baby spinach, beet greens, arugula etc. in the sauce. Lovely quick dinner.

monica

Are we talking about the roasted cauliflower and arugula salad? There’s no garlic or tomatoes. I followed the recipe ans it was good.

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