HOW TO COOK TUNA IN THE OVEN RECIPES

Steps:

• Preheat your oven to 400°F. Place the tuna steaks into a large bowl. Zest the lemon over the tuna steaks. Cut the lemon in half and squeeze its juice over the tuna. Add the half of the salt, pepper and olive oil. Sprinkle over the dill weed. Shake the steaks around to coat them evenly. You can also use a pair of tongs to turn them to ensure they are properly coated. Line a baking pan with foil and fold the sides up so that none of the oil can leak out. Place the steaks into the baking pan and spoon the oil mixture leftover on top of the tuna steaks. Line a baking sheet with foil. Cut the woody ends of the asparagus off and put them onto the baking sheet. Add the onions to the asparagus and drizzle with the remaining olive oil. Add the rest of the salt, pepper and all of the garlic powder. Evenly distribute the parmesan cheese over the asparagus and onions. Shake the baking sheet to coat everything well. Place both the baking sheet with asparagus and the baking pan with tuna steaks into the oven. For a medium well tuna steak, you will need to cook it for about 10-12 minutes. (*if your steaks are thicker than one inch, you will need to cook it for longer to achieve medium well). Test the asparagus with a fork, prodding it to see if they have softened. Serve with a slice of lemon.

Steps:

• Preheat the oven to 200C/400F/Gas 6.
• For the tuna, season the tuna steaks with the sea salt and drizzle with the olive oil. Rub the salt and oil into the steaks.
• Heat a heavy-based frying pan until hot. Add a tuna steak to the hot pan and sear until lightly browned. Carefully turn over and sear the other side (this will take about 30 seconds on each side, longer if the tuna is thickly cut). Remove and keep to one side. Repeat with the other tuna steak.
• Place the tuna steaks in a roasting tray and place in the hot oven for another minute or two (they should still be slightly pink on the inside). Remove and keep warm.
• For the salsa verde, place the mustard and a few tablespoons of the olive oil in a bowl and whisk to emulsify. Chop the anchovies finely and add to the bowl.
• Pick the leaves from the herbs (except the basil - you can include the stems in the sauce). Pile the picked herbs onto a chopping board. Sprinkle the capers over the top.
• Chop the herbs and capers finely with a sharp knife. When finely chopped, add to the bowl with the mustard and oil mixture.
• Peel the garlic clove. Place it on the chopping board and sprinkle over the sea salt. Crush to a fine paste with a knife blade and add the paste to the bowl and mix.
• Add some of the remaining olive oil to the bowl. The sauce should have a spooning consistency, so add just enough oil - you may have some left over. Mix thoroughly.
• Just before serving, add the lemon juice to the sauce (the lemon will cause the herbs to go brown if you add it too early).
• To serve, place the tuna steaks onto plates. Squeeze over some lemon juice and serve with a wedge of lemon, a dollop of salsa verde and a sprig of parsley each.