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Ingredients to serve six
- 3 tomatoes, peeled and diced
- 4 golden shallots, sliced
- 1 clove garlic, crushed
- 2 tablespoons extra virgin olive oil
- 1 teaspoon aged balsamic vinegar (Buy ‘Balsamico di Modena’, it’s more expensive but the taste is far superior.)
- Salt flakes and freshly ground black pepper, to taste
- 6 x 180g sashimi-grade tuna steaks (Usually bought trimmed, but if not, trim off any skin and dark muscle before cooking.)
- 18 basil leaves
- Green salad, to serve
- Crusty bread, to serve
What to do:
Preheat the oven to 180ºC.
Combine tomatoes, shallots, garlic, oil, vinegar, salt and pepper.
Lay a sheet of baking paper on the bench. Place a steak in the middle, place one-sixth of the tomato mixture and three basil leaves on top.
Bring the two long edges of the paper together and fold over twice to seal, fold the other two ends over several times towards the centre of the parcel to seal well, then tuck them under the parcel and place on a baking tray. Repeat with remaining steaks.
Place the tray in the oven and bake for 10-15 minutes, until cooked to your liking (they can be served still rare in the centre).
After 10 minutes, remove one parcel from the oven, carefully undo and use a fork to check the centre of the fish.
Remember that the fish will continue to cook in their parcels, so it’s good to remove them from the oven before they are cooked all the way through.
Place a parcel on each plate and serve with salad and crusty bread.
