Jacques Pepin's Slow-Cooked Tuna Steaks with Tomato Relish

Ingredients

• 4 center-cut tuna steaks (each about 6 ounces and 3/4-inch thick
• 1 teaspoon olive oil
• 3/4 teaspoon salt
• 3/4 teaspoon freshly ground black pepper

TOMATO RELISH

• 3/4 cup peeled and seeded tomato in 1/2-inch dice
• 1/2 cup sweet onion, such as Vidalia, in 1/4-inch dice
• 3 tablespoons chopped fresh chives
• 1/4 cup oil cured olives, pitted and chopped
• 1/4 teaspoon salt
• 1/3 cup fresh or store-bought salsa
• 3 tablespoons fresh lime juice
• 3 tablespoons Filippo Berio extra-virgin olive oil

Steps

1. Preheat the oven to 200F.

2. Rub the tuna steaks on both sides with the olive oil, and sprinkle them with salt and pepper. Arrange the steaks on a serving plate, or on four dinner plates, and bake for about 20 minutes for rare steaks. If you wish the fish cooked to medium, leave it in for a few more minutes.

3. Mix the tomato, onion, chives, olives, salt, and salsa together in a medium bowl. Add the lime juice and olive oil, and mix well.

4. Remove the tuna steaks from the oven, and spoon the sauce liberally over and around them. Serve immediately.