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Mediterranean Cuisine: Tuna Steaks

The coastal towns of Spain reign with seafood delights with stews and grills. The succulent flavors eaten will inspire many a foodie to recreate these dishes in the comfort of their kitchen at home.

A good example inspired by the coastal regions of Spain is the simple and easily dish Atun a la Veroníca (tuna steaks).

Tuna, 1/2-inch thick steaks
tablespoons of Extra virgin olive oil (EVO)
Lemon, sliced
Sweet green peppers, finely chopped
Onions, chopped
Cherry tomatoes, slice in 1/2
Pink Peppercorns, whole
Garlic, crushed
cup of Mayonnaise
1/4  cup of Mustard, Dijon or similar

  1. In a saucepan, heat up the olive oil and sauté the chopped onions, cherry tomatoes and green pepper until soften. Set aside.
  2. Preheat oven to 400°F. Place tuna steaks in well-oiled baking dish filled with peppercorns.
  1. In bowl, blend mayonnaise, garlic and mustard until smooth.
  2. Spread mixture on each tuna steak and cover the baking dish with glass top or foil.
  3. Place in the oven for 20 minutes.
  4. Baste each steak after with the balance of the mixture and bake in oven for an additional 5 minutes uncovered.
  1. Allow the top of the fish to form a brown crust and remove from oven and sprinkle with parsley.  
  1. Garnish the fish with sauté green peppers, tomatoes and onions and serve


Other thick fish steaks, such as halibut, salmon or swordfih can be substituted. Other garnishes can be used, such as olives, asparagus or spinach.