Tuna in Oil

Ton Baliği

Preparation info

  • Difficulty


Appears in

Yashim Cooks Istanbul

Yashim Cooks Istanbul

By Jason Goodwin

Published 2016

  • About

Everything is good, in good oil, stewed slowly. The Greeks do it – mushrooms a la Grecque are stewed in oil, gently, with a clove of garlic. The leeks in oil, are equally good to have about. You can turn tuna steaks into a delicious meze which will keep for several days in the fridge, and can be eaten at room temperature, if you can avoid eating them hot, with fried potatoes. The oil itselfwill be fabulous to use later, maybe for a seafood pilaf or for kakavia. Or simply drizzle it over a fillet of fish, add a few chopped herbs, wrap in foil and bake in the oven…

When mackerel are in season, and you can get them really fresh, their fillets make a delicious alternative to tuna.


  • tuna steaks 4
  • cumin seeds, isot biber 1 tsp each
  • blackpepper
  • fine caster sugar 1 tbsp
  • salt 1 tbsp
  • lots of olive oil
  • lemon 1


  • Halve the steaks, and turn them in the mixture of cumin, pepper, sugar, salt and a bit of oil, in an ovenproof dish. Let them marinade for half an hour.
  • Grate the zest of the lemon and sprinkle it over the steaks. Pour the juice of the lemon over them, and add oil until they are nearly submerged. Give them a generous twist of black pepper and clap a tight lid on the dish, or cover with foil.
  • Put in a very low oven for half an hour or more, until the tuna sets, and is cooked through. 140°C is fine, Gas 1. They’ll be delicious hot with a green salad and some plain rice.