Maltese Baked Tuna Recipe

Name: Maltese Baked Tuna
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup extra virgin olive oil; 3 onions, small, diced; salt, to taste (Note, nutritional analysis for sodium will be incorrect, you must account for the salt you add!); black pepper, freshly ground, to taste; 1 lb baking potato, peeled, thinly sliced; 1 1/2 - 2 lbs tuna, as steaks, ca. 1/2 inch thick, usually around 4 steaks; 1 lb plum tomato, halved and cored; 4 garlic cloves, crushed but left whole; 1/2 cup water; 1 tablespoon red wine vinegar; 1/4 cup of fresh mint, chopped; 1/4 cup fresh parsley, chopped

Servings: persons

1/4 cup extra virgin olive oil
3 onions, small, diced
salt, to taste (Note, nutritional analysis for sodium will be incorrect, you must account for the salt you add!)
black pepper, freshly ground, to taste
1 lb baking potato, peeled, thinly sliced
1 1/2 - 2 lbs tuna, as steaks, ca. 1/2 inch thick, usually around 4 steaks
1 lb plum tomato, halved and cored
4 garlic cloves, crushed but left whole
1/2 cup water
1 tablespoon red wine vinegar
1/4 cup of fresh mint, chopped
1/4 cup fresh parsley, chopped

1
Preheat oven to 350u00b0F.
2
Brush the sides and bottom of a baking dish with some of the olive oil; if using a slow cooker, simply brush the bottom and lower part of the cooking bowl.
3
Scatter the onions on the bottom of the baking dish.
4
Season with salt and pepper; use sea salt for authenticity or kosher salt.
5
Layer potato slices to cover then onions, then season lightly.
6
Alternate as needed until all onions and potatoes are used up.
7
Put the tuna steaks on top of the last layer, then cover with the tomato halves, cut side down.
8
Add the garlic cloves, then pour in the water.
9
Pour the remaining olive oil and red wine vinegar over the tomatoes, then sprinkle the mint and parsley over the entire top.
10
Season as taste dictates with salt and pepper.
11
Cover the baking dish (aluminum foil if the dish doesn't have a cover).
12
Bake until the potatoes are fork tender (usually around 45-60 minutes).
13
Let rest for 10 minutes, serve hot.

527

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1/4 cup extra virgin olive oil, 3 onions, small, diced, salt, to taste (Note, nutritional analysis for sodium will be incorrect, you must account for the salt you add!), black pepper, freshly ground, to taste, and more.

Yes, Maltese Baked Tuna falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Maltese Baked Tuna

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions