Recipe courtesy of David Rocco
Fabio's Lazy Tuna
- Level: Intermediate
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 903
- Total Fat
- 57
- Saturated Fat
- 8
- Carbohydrates
- 63
- Dietary Fiber
- 8
- Sugar
- 6
- Protein
- 37
- Cholesterol
- 44
- Sodium
- 1199
- Total: 45 min
- Prep: 35 min
- Cook: 10 min
Ingredients
6 potatoes, boiled, peeled and finely chopped
3 cloves garlic, minced
1 tablespoon chili peppers
Bunch fresh Italian parsley, chopped
Salt and freshly ground black pepper
1 1/2 cups extra-virgin olive oil
1 tablespoon fennel seeds, crushed
2 tablespoons, lemon rinds or zest
Bunch fresh basil, torn
8 peeled plum tomatoes, coarsely chopped
1 1/2 pounds fresh tuna, thinly sliced
1 1/2 cups bread crumbs
Directions
- Preheat an oven to 400 degrees F.
- In a large bowl, add the potatoes, garlic, chili peppers, a pinch of parsley, salt, and black pepper, to taste. Add 3/4 cup of olive oil and mix well. Spread the potato mixture on an ovenproof pan, packing the mixture so it serves as a solid bed for the tuna.
- Spread half of the fennel seeds, lemon rinds, basil and pieces of plum tomato sparingly on top of the potato mixture. Add the tuna slices on top, covering the baking dish. Spread the remainder of the lemon rinds, crushed fennel seeds, and pieces of plum tomatoes on top of the tuna. Generously sprinkle with the bread crumbs, and drizzle the remaining extra-virgin olive oil on top.
- Bake in the oven for approximately 10 minutes.