Olive-Oil-Braised Tuna With Orange-Olive Tapenade

 

Appetizer

Olive-Oil-Braised Tuna With Orange-Olive Tapenade

You'll need a 3-quart slow cooker for this recipe. The tapenade can be made up to a week ahead.

1/4 cup no-salt-added vegetable broth or fish stock

5 tablespoons extra-virgin olive oil, plus more for the spinach

1/4 cup dry white or rose wine

1/2 medium onion, finely chopped

6 dried bay leaves

1/2 teaspoon kosher salt, plus more as needed

Freshly ground pepper

12 ounces fresh center-cut tuna, cut into thick steaks

2 garlic cloves, thinly sliced

Grated zest of 1 orange

5 ounces pitted, mild green olives, such as Picholine or Lucques (about 3/4 cup)

5 ounces pitted, brine-cured black olives, such as Nicoise (about 3/4 cup)

1 teaspoon red or white wine vinegar

5 to 6 ounces fresh baby spinach

Combine the broth, 4 tablespoons of the oil, the wine, onion, bay leaves and salt in the slow cooker; season with pepper to taste. Stir, then cover and cook on low for 30 minutes. Set the tuna out to come to room temperature.

Add the tuna to the slow cooker, turning to coat the pieces evenly. Cover and cook on low for 15 minutes. Use a spatula to turn the steaks over. Cover and cook for an additional 20 to 30 minutes, until opaque and firm. Use a slotted spatula to transfer the fish to a cutting board or large plate, and use two forks to separate the pieces into large flakes. Cover loosely to keep warm. Discard the braising liquid.

While the fish is cooking, combine the garlic, orange zest, olives, vinegar and the remaining tablespoon of oil in a food processor. Pulse to form a thick puree.

When ready to serve, toss the spinach in a mixing bowl with a little oil. Season with salt and pepper to taste. Divide among individual plates, creating a bed for the tuna. Distribute the fish evenly among the portions. Top with tapenade, using half of it (save the rest for another use). Serve at room temperature. Makes 6 appetizer servings.

Source: Adapted from “The New Slow Cooker: Comfort Classics Reinvented” by Brigit Binns (Williams-Sonoma, 2010).

Per serving: 110 calories, 14 g protein, 3 g carbohydrates, 5 g fat, 1 g saturated fat, 25 mg cholesterol, 330 mg sodium, 1 g fiber, 0 sugar.

Read more Recipes stories from the Miami Herald

Miami Herald

Join the
Discussion

The Miami Herald is pleased to provide this opportunity to share information, experiences and observations about what's in the news. Some of the comments may be reprinted elsewhere on the site or in the newspaper. We encourage lively, open debate on the issues of the day, and ask that you refrain from profanity, hate speech, personal comments and remarks that are off point. Thank you for taking the time to offer your thoughts.

The Miami Herald uses Facebook's commenting system. You need to log in with a Facebook account in order to comment. If you have questions about commenting with your Facebook account, click here.

Have a news tip? You can send it anonymously. Click here to send us your tip - or - consider joining the Public Insight Network and become a source for The Miami Herald and el Nuevo Herald.

Hide Comments

This affects comments on all stories.

Cancel OK

  • Marketplace

Today's Circulars

  • Quick Job Search

Enter Keyword(s) Enter City Select a State Select a Category