Herb-Marinated Baked Tuna with Potato Gratin

Directions

1. 1

   Soak the tuna fillet in cold water with the juice of 2 lemons for 10 minutes to cleanse and tenderize the flesh.

2. 2

   Rinse the fillet thoroughly under cold water, pat dry with paper towels, and squeeze the juice of one more lemon over it.

3. 3

   In a blender, combine the shallot, onion, chives, parsley, garlic, juice of one lemon, crumbled stock cube, cumin, pepper, and half a tomato. Blend until you get a smooth, fragrant marinade.

4. 4

   Coat the tuna fillet generously with the marinade and let it rest for 15 minutes to absorb all the flavors.

5. 5

   Line a roasting dish with lightly oiled aluminum foil. Place the tuna inside, top with tomato rounds and fresh parsley leaves, and seal the foil tightly.

6. 6

   Bake in a preheated oven at 200 °C (390 °F) for 40 minutes.

7. 7

   Carefully open the foil, sprinkle with grated parmesan, and bake uncovered for a further 20–25 minutes until golden and lightly crusted.

8. 8

   While the tuna bakes, cook the potatoes skin-on in salted water with the second stock cube and bay leaves until fork-tender.

9. 9

   Drain the potatoes, halve them, and arrange alongside the gratin tuna to serve.