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Braised tuna loin with tomato, cinnamon and coriander

Ben O'Donoghue from Food Uncut
With a delicate combination of spices, Ben O'Donoghue proves that tuna is the perfect fish for braising - use a long and thin tuna loin for the best results

Braised tuna loin with tomato, cinnamon and coriander

Method

1. Preheat oven to 180C/gas 4.

2. Rub the tuna loin all over with the garlic slices.

3. Grind together the cinnamon, coriander seeds, cumin and pepper in a pestle and mortar or spice grinder and season the tuna loin with it.

4. Heat the oil in a frying pan and when hot, sear the tuna on all sides. Transfer the tuna loin to a fish kettle or a lidded pot just large enough to hold it snugly.

5. For the sauce, heat the olive oil in a pan and gently fry the sliced garlic until sticky. Add the basil and chilli and fry for only a few seconds before tipping in the tomatoes and the wine. Turn the heat down and cook on a low heat for about 30 minutes, or until the sauce has reduced by half. Season to taste with salt.

6. Pour the sauce over the tuna in the pot and drizzle with a little more olive oil. Cover and cook in the oven for about 15 minutes. While cooking, baste the fish regularly with the sauce.

7. Remove from the oven and cool for 5 minutes in the pot, then take out and slice into 10 thick steaks. Spoon the sauce over the steaks, sprinkle with parsley and serve with dressed greens.

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Serves: 10

Prep: 20 min
Cook: 45 min

Ingredients

For the tuna

2.5kg tuna loin
6 garlic cloves, thinly sliced
2 sticks Cinnamon
3 tbsp Coriander seeds
1 tsp Cumin
2 tbsp cracked black pepper
1 tbsp Olive oil
2 tbsp chopped parsley