Basil – oven-baked tuna

Ingredients for 4 servings:

• 2 bunches of basil
• 2 garlic cloves
• 2 tbsp Parmesan, grated
• 2 tbsp pine nuts
• 4 tbsp olive oil
• salt and pepper
• 400 g tomatoes
• 1 onion(s)
• 4 fish fillets (tuna) approx. 100 g each
• 2 tbsp lemon juice

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Clean the basil. Peel the garlic. Purée with Parmesan, pine nuts, and 3 tablespoons of olive oil, then season with salt and pepper. Pour hot water over the tomatoes. Peel, deseed, and dice the flesh (if you’re in a hurry, you can also use a can of diced tomatoes). Preheat oven to 200°C. Heat 1 tablespoon of oil. Dice the onion and sauté until translucent. Add the tomatoes and simmer for about 4 minutes. Place the tomatoes in a baking dish, arrange the tuna fillets on top, and spread with the basil pesto. Drizzle with lemon juice. Cover with aluminum foil and bake in the oven for about 20 minutes. Remove the foil and roast for another 5 minutes. Serve hot.