Baked Ahi Tuna Steak Spiked With Garlic, Coriander, And Fresh Mint With A Light Tomato, Ginger, Herb Sauce

Ingredients:

Tuna

• 4 x 6 oz. Ahi tuna steaks
• 3 garlic cloves, cut into slivers
• sea salt
• fresh cracked pepper
• 2 tbsp. Fresh coriander leaves
• 2 tbsp. Fresh mint leaves
• extra virgin olive oil

Tomato herb sauce

• 4 tbsp. Extra virgin olive oil
• sea salt
• fresh cracked pepper
• 2 garlic cloves, minced
• 1 small onion, sliced finely
• Red chilli flakes
• 100 ml white wine
• 4 tomatoes, peeled, seeded, chopped
• 2 tbsp. Ginger, sliced finely
• 1 lemon, juiced
• 2 tbsp. Flat leaf parsley, chopped

Directions:

1. Preheat oven to 375’f. Make little incisions in the tuna and insert, garlic, mint, and coriander. Season both sides of the steak.
2. Prepare the sauce; remove the cores of the tomatoes, and make a criss-cross incision on the bottom of the tomato. Place tomatoes in salted, boiling water for approx. 1 minute. Remove and place in ice water. Peel the skin off and cut around the tomato discarding the seeds and centre part. Dice the tomatoes.
3. Heat a skillet, add olive oil, add onions, season, and saute for 1 minute. Add the garlic and ginger, season, and saute for 1 minute. Add the wine, and reduce for 1 minute. Add the tomatoes, lemon juice, chillies, and season, cook an additional minute. Put aside.
4. Heat a skillet, add olive oil. Add the tuna steaks and sear each side for 1-2 minutes.
5. Transfer into a casserole dish and top with tomato sauce. Bake in oven for approx. 10- 15 minutes depending on desired temp.
6. Top with fresh chopped parsley, and serve with seasonal veggies.

Carb count; 8 g. per serving