This recipe is super fast, easy, and the tuna is incredibly tender! If you live in Colorado, Vitamin Cottage sells frozen tuna steaks for about $6.50/bag (2 steaks). We used 2 bags (4 steaks) for this recipe. Brad and I loved it!
Ingredients:
1 lb fresh tuna (or 2 frozen bags/4 steaks from Vitamin Cottage)
1-2, 6 oz jar marinated artichoke hearts, coarsely chopped, liquid reserved
3/4 cup sliced mushrooms
1/2 medium-sized white or yellow onion, thinly sliced
1/4 cup white wine
1 cup heavy cream
3 cloves garlic, minced
1/2 teaspoon basil
1/2 teaspoon summer savory
1/2 teaspoon salt
1/4 teaspoon white pepper
1 teaspoon flour
OPTIONAL: serve over cooked egg noodles or brown rice ***This makes the recipe post-workout or a “whatever you want to eat”/splurge meal
Directions
Preheat over to 350° degrees. Rinse tuna and pat dry. Cut tuna into thick slices. Drain off oil from artichoke hearts and use to marinate tuna while preparing remaining ingredients. Pour the marinade from the tuna into a baking dish and spread over the bottom. Layer tuna in dish and sprinkle with mushrooms, onions, artichokes. Pour wine over vegetables. Combine cream, garlic, basil, savory, salt, pepper, and flour and pour over top. Cover and bake 10 minutes. Uncover and bake for 10-15 minutes longer, until tuna is cooked to the doneness you prefer.
Here’s what it looks like going into the oven:
*Optional: Serve on a bed of egg noodles or brown rice.
From Colorado Classique, Junior League of Denver, 2009, P.190
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