Baked Fresh Tuna

Place a sheet of aluminum foil large enough to hold the slices and seal them without squashing them. Pour the mixture into the center. a drizzle of olive oil olive oil, distributing it evenly to prevent the fish from sticking. Arrange the parcel on a baking pan, so it will be ready to be closed and transferred to the oven without losing the cooking juices.

Arrange the four tuna slices on the oiled sheet, keeping them just enough apart to ensure the heat reaches every surface evenly. Use thick slices, as indicated in the recipe, and make sure they sit flat on the bottom: this will allow them to absorb the seasoning and cook in the juices released during the baking process.

Finely chop the fresh onion and ripe tomato, then scatter them over the tuna slices. Season with a few pinches of salt and crumble the dried oregano between your fingers before adding it, to help release its aroma. The dressing should coat the fish evenly, without forming an excessively thick layer.

Fold the foil over the tuna and carefully seal the edges, forming a tightly sealed package. Leave enough room inside for steam to circulate: during cooking, this will help soften the tomato and onion and keep the fish moist. Make sure there are no openings where liquid or heat can escape.

Bake it baking pan at 180°C (356°F) and cook the parcel for about 20 minutes. Keep the oven at the indicated temperature and wait for the tomatoes to release their juices, forming a sauce around the fish. The parcel will be ready for the next stage when the tuna is cooked and the sauce is piping hot and fragrant.

Towards the end of cooking, carefully open the parcel, protecting yourself from the steam, and continue over low heatLet some of the liquid released by the tuna and tomato evaporate, without letting the pan dry out completely. Stop cooking when the sauce is more concentrated and sticks to the slices, while still maintaining a soft consistency.

Transfer the tuna to plates and drizzle with the sauce, onion, and tomato. Serve immediately, while the fish is still warm and the oregano aromas are more pronounced. If desired, finish with a sprinkling of black pepper, adding it directly to the dish to seal in the aroma.