In this Italian casserole, the tuna bakes with fresh artichokes under a crisp layer of garlicky breadcrumbs.
- 6 large artichokes
- Juice of 2 lemons
- 1/4 cup extra virgin olive oil
- 6 tuna steaks, about 6 ounces each
- 2 tablespoons dry breadcrumbs
- 1 tablespoon parsley, finely chopped
- 2 garlic cloves, finely chopped
- Salt, to taste
Preheat the oven to 350 degrees F.
Trim the artichokes and remove the tough leaves and the spikes. Cut into wedges; place in a bowl of water acidulated with half the lemon juice to prevent darkening.
Oil a baking dish. Arrange 3 of the fish steaks on the bottom and sprinkle with 1 tablespoon of the breadcrumbs. Mix the parsley with the garlic and sprinkle half over the breadcrumbs. Add salt to taste. Drizzle with 2 tablespoons of the oil and cover with half of the artichokes. Make another layer of fish, add the remaining breadcrumbs, parsley, garlic and artichoke wedges. Drizzle with the remaining oil and the lemon juice.
Seal the dish with foil and bake for 30 minutes. Take the baking dish to the table on a serving platter, and serve from the dish.
Recipe reprinted by permission of Weldon Russell. All rights reserved.
nutrition information per serving
423 calories; 18g total fat; 65mg cholesterol; 239mg sodium; 22g carbohydrates; 9g fiber; 45g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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