Maltese Baked Tuna Recipes

MALTESE BAKED TUNA

Maltese Baked Tuna image

This recipe comes from "Simply Seafood", a magazine published in Seattle in the late 70's-early 90's. Sadly, no longer in existence, it was one of the best sources of fish & seafood recipes, as well as the state of the fish industry. I've been unable to find a similar authentic recipe in any of my cookbooks, magazines, etc. I have spoken to Maltese friends who confirm the authenticity of the recipe. Maltese cuisine is influenced by Africa and, in this case, Italy. Clearly, fish and seafood play a key role in the regular meals of this island. The beauty of this recipe is that while it is described as baking, the dish starts with a relatively small amount of liquid and the tomatoes give up liquid as they soften and melt at the relatively low cooking temperature. Thus, this is more a braise than a bake and the fish retains or absorbs liquid as it cooks, thus staying moist. This is a very different style of tuna compared to the quick, high heat, "seared on the outside, rare on the inside" style. This recipe is quite forgiving: I have used frozen tuna steaks without defrosting them and cooked this in a slow cooker at low heat for 6 hours or at high heat for 4 hours: just add enough additional water so that the tuna stays moist. Also, if you're blessed with thick tuna steaks, whether baking or using a slow cooker, just add water as needed and keep the tuna moist until it cooks through ... Serve with a green salad and crusty bread. Wine along with the meal (or if you choose, added to the braising liquid) is a wonderful touch -- for the broth, you can use either white or red. For drinking, a Sicilian wine would match the Mediterranean island origin of the dish, but anything from southern Italy would be appropriate ... In additon to being a dinner, any leftovers can be served at room temperature or heated up for lunch ... Note that since the salt and pepper are "to taste", the nutritional analysis for sodium will be incorrect -- if you are on a no/low/restricted salt diet, beware!!

Provided by Gandalf The White

Categories One Dish Meal

Time 1h

Yield 4 serving(s)

Number Of Ingredients 12

Ingredients

1/4 cup extra virgin olive oil
3 onions, small, diced
salt, to taste (Note, nutritional analysis for sodium will be incorrect, you must account for the salt you add!)
black pepper, freshly ground, to taste
1 lb baking potato, peeled, thinly sliced
1 1/2-2 lbs tuna, as steaks, ca. 1/2 inch thick, usually around 4 steaks
1 lb plum tomato, halved and cored
4 garlic cloves, crushed but left whole
1/2 cup water
1 tablespoon red wine vinegar
1/4 cup of fresh mint, chopped
1/4 cup fresh parsley, chopped

Steps:

Preheat oven to 350°F.
Brush the sides and bottom of a baking dish with some of the olive oil; if using a slow cooker, simply brush the bottom and lower part of the cooking bowl.
Scatter the onions on the bottom of the baking dish.
Season with salt and pepper; use sea salt for authenticity or kosher salt.
Layer potato slices to cover then onions, then season lightly.
Alternate as needed until all onions and potatoes are used up.
Put the tuna steaks on top of the last layer, then cover with the tomato halves, cut side down.
Add the garlic cloves, then pour in the water.
Pour the remaining olive oil and red wine vinegar over the tomatoes, then sprinkle the mint and parsley over the entire top.
Season as taste dictates with salt and pepper.
Cover the baking dish (aluminum foil if the dish doesn't have a cover).
Bake until the potatoes are fork tender (usually around 45-60 minutes).
Let rest for 10 minutes, serve hot.

Nutrition Facts : Calories 526.3, Fat 22.3, SaturatedFat 4.1, Cholesterol 64.6, Sodium 84.2, Carbohydrate 37.4, Fiber 5.1, Sugar 7.6, Protein 44

TUNA RICE BAKE

Tuna Rice Bake image

Tuna is one of my favourite foods and one of my favourite dishes is a cheesy tuna bake. This is a lighter version of that so go ahead and indulge! Yum!

Provided by Chelsea_

Categories Tuna

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 13

Ingredients

2 tablespoons butter
1 garlic clove, crushed
1 onion, sliced
2 stalks celery, sliced
1 tablespoon flour
1 cup milk
2 eggs
1/4 cup grated cheese
425 g canned tuna, drained and flaked
salt
pepper
2 cups cooked long-grain rice
chopped parsley

Steps:

Melt butter in a saucepan. Add garlic, onion and celery. Cook until onion is clear.
Stir in flour and cook until frothy. Gradually add milk, stirring constantly until mixture boils and thickens.
Remove from heat.
Add eggs and cheese, beating until well combined.
Stir in tuna.
Season with salt and pepper to taste.
Combine tuna sauce and rice.
Pour mixture into a greased ovenproof dish.
Cook at 180C for 20 minutes or until golden.
Garnish with parsley. Serve hot or cold.

Nutrition Facts : Calories 411.4, Fat 15.7, SaturatedFat 7.8, Cholesterol 178.7, Sodium 592.4, Carbohydrate 31, Fiber 1.1, Sugar 1.8, Protein 34.5

TUNA STEAKS WITH GARLIC-HERB CREAM SAUCE

Tuna Steaks with Garlic-Herb Cream Sauce image

Tuna steaks are dressed up with a dreamy garlic-herb cream sauce. I served mine on top of wilted spinach.

Provided by thedailygourmet

Categories Seafood Fish Tuna

Time 15m

Yield 2

Number Of Ingredients 7

Ingredients

1 tablespoon butter
2 (5 ounce) tuna steaks
salt and ground black pepper to taste
⅓ cup fat-free half-and-half
¼ cup garlic-and-herb spreadable cheese (such as Alouette®)
1 teaspoon lemon juice
2 cups fresh spinach

Steps:

Heat a nonstick skillet over medium heat. Melt butter in the hot skillet. Season tuna steaks with salt and pepper and place in the skillet. Cook for 3 to 4 minutes per side. Remove to a serving plate and keep warm.
Add half-and-half and spreadable cheese to the same skillet and stir until incorporated. Add lemon juice. Set 2 tablespoons of the sauce aside. Add spinach to the remaining sauce in the skillet and cook until wilted, 1 to 2 minutes.
Divide spinach between 2 plates and place tuna steaks on top. Serve reserved sauce over the steaks.

Nutrition Facts : Calories 303.8 calories, Carbohydrate 7.3 g, Cholesterol 98.3 mg, Fat 13.4 g, Fiber 0.7 g, Protein 38.5 g, SaturatedFat 4.3 g, Sodium 399.3 mg, Sugar 2.2 g

MALTESE CHICKEN WITH RED WINE AND HONEY GRAVY

Maltese Chicken with Red Wine and Honey Gravy image

Categories Chicken Wheat/Gluten-Free Currant Red Wine Honey Bon Appétit

Yield Makes 4 servings

Number Of Ingredients 5

Ingredients

1 4-pound chicken, cut into 8 pieces
2 tablespoons extra-virgin olive oil
1 cup dry red wine, such as Zinfandel
2 tablespoons honey
Chopped fresh parsley

Steps:

Rinse chicken and pat dry. Heat oil in heavy large deep skillet over medium heat. Add chicken to skillet. Cover and cook until golden brown, about 15 minutes per side. Turn chicken skin side up; continue to cook uncovered until cooked through, about 10 minutes longer. Transfer chicken to platter; tent with foil to keep warm.
Pour off excess fat from skillet. Add wine and honey. Simmer until reduced to 1/3 cup, stirring often, about 8 minutes. Season with salt and pepper. Pour sauce over chicken. Sprinkle with parsley.

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