Struggling to find the perfect dinner recipe that’s both sophisticated and bursting with bold Mediterranean flavors? Look no further. This slow-roasted tuna with harissa and olives delivers a restaurant-quality meal with minimal effort.
Its robust, earthy spices and silky texture will transport your taste buds straight to the sun-soaked coasts of the Mediterranean.
Why Slow-Roasting Is Perfect for Tuna
Unlike traditional cooking methods, slow-roasting tuna creates an unrivaled tenderness while keeping its vibrant, rosy interior. By gently baking the tuna in olive oil, the fish stays moist, flavorful, and completely free of overcooked chalky bits.
The harissa—a spicy, aromatic chili paste hailing from North Africa—adds a fiery complexity that takes this dish to new heights. Black or green olives, alongside fresh herbs like rosemary and thyme, enhance the Mediterranean charm.
Pair this rich dish with leafy greens, like sautéed kale or spinach, for a light dinner option. Alternatively, serve it alongside quinoa or farro for a heartier meal. It’s the ultimate crowd-pleaser that feels indulgent without the hassle.
Tips for Elevating This Recipe
Want to make this dinner recipe truly unforgettable? Here are some expert tips:
- Choose High-Quality Tuna: Opt for fresh albacore tuna to achieve that buttery, melt-in-your-mouth texture. Frozen tuna can work in a pinch, but fresh fish always brings superior results.
- Don’t Skimp on the Olive Oil: The olive oil acts as the cooking medium, so pick a high-quality, extra-virgin variety for a rich and fruity flavor.
- Experiment With Harissa Substitutes: No harissa on hand? Substitute with a blend of red chili flakes, ground cumin, Aleppo pepper, and a touch of ginger for similar earthy heat.
- Serve It Warm or Room Temperature: After resting the fish for 10 minutes, enjoy it warm or at room temperature with a sprinkle of flaky sea salt and a drizzle of lemon juice.
Simple Modifications for Any Diet
This slow-roasted tuna recipe is naturally low-carb and gluten-free, making it a versatile option for various diets. Here’s how you can tailor it further:
- For a Vegan Twist: Swap the tuna for thick slices of eggplant or zucchini and follow the same roasting method.
- Make It Keto-Friendly: Pair the tuna with cauliflower rice or roasted Brussels sprouts instead of grains.
- Add a Protein Boost: Serve over a bed of lentils or chickpeas for a Mediterranean-inspired power bowl.
Serving Suggestions for Any Occasion
This dinner recipe works beautifully for intimate family dinners or elegant gatherings. Its rich flavors and striking presentation make it feel elevated, but it’s simple enough for a weeknight meal. Serve with:
- Crusty Bread: Perfect for soaking up the fragrant olive oil and harissa sauce.
- Grain Salad: Combine farro or couscous with fresh herbs, lemon zest, and chopped vegetables for a fresh side dish.
- Roasted Vegetables: Caramelized zucchini, bell peppers, or eggplant complement the tuna’s smoky spices.
Perfect for Leftovers
One of the best parts about this recipe is its versatility as leftovers. The slow-roasted tuna keeps well in the fridge and can be repurposed in creative ways:
- Tuna Salad: Flake the leftovers and toss with mayo, capers, and celery for a vibrant salad.
- Tuna Bowl: Add the tuna chunks to a Mediterranean-inspired bowl with hummus, tzatziki, and fresh veggies.
- Tuna Sandwiches: Use the fish as a filling in baguettes with arugula, pickled onions, and a smear of harissa mayo.
If you’re looking for an easy dinner recipe that packs a punch of Mediterranean flavor, this slow-roasted tuna with harissa and olives is a must-try.
It’s healthy, elegant, and perfect for any occasion. So, gather your ingredients and get ready to impress!
Slow-Roasted Tuna with Harissa and Olives Dinner Recipe
Equipment
- Oven-safe dish (e.g., 9-inch loaf pan or 8-inch cake pan)
- Aluminum foil
Ingredients
- 1½ pounds albacore tuna cut into 1×1½-inch-thick chunks
- ½ teaspoon fine sea salt
- ¼ teaspoon freshly ground black pepper
- 1 tablespoon harissa or see substitution below
- 2–3 tablespoons sliced pitted olives black or green, as desired
- 2 garlic cloves coarsely chopped
- 1 bay leaf preferably fresh
- 1 large sprig fresh rosemary or 2–3 sprigs fresh thyme
- Extra-virgin olive oil as needed
- Flaky sea salt for serving
- Lemon wedges for serving
Substitution for Harissa:
- ¾ teaspoon Aleppo Turkish, or regular red chile flakes
- ¼ teaspoon ground cumin
- Pinch of ground ginger
Instructions
- Preheat the oven: Set the oven to 350°F.
- Season the tuna: Sprinkle the tuna chunks with salt and pepper, then rub the harissa over the tuna evenly. Place the tuna in an oven-safe dish snugly, such as a 9-inch loaf pan or 8-inch cake pan. Use a larger dish if needed, but this will require more oil to cover the tuna.
- Add aromatics and oil: Arrange the olives, garlic, bay leaf, and rosemary (or thyme) around the tuna. Pour in enough olive oil to just cover the fish.
- Bake: Cover the dish with aluminum foil and bake for 12–20 minutes. Check for doneness – the fish should be slightly underdone to your taste. Remove it from the oven early if it’s a bit too pink, as it will continue cooking in the hot oil. Avoid overcooking to prevent a chalky texture.
- Rest and serve: Let the fish rest in the pan for at least 10 minutes. Serve warm or at room temperature, garnished with flaky sea salt and accompanied by lemon wedges.
Notes
- This dish pairs well with baby kale, spinach, or quinoa for a lighter dinner.
- Leftovers make excellent tuna salad sandwiches.
- Be mindful of the dish material when baking; metal pans cook more quickly than glass or ceramic.
Don’t Miss These:
Davin is a jack-of-all-trades but has professional training and experience in various home and garden subjects. He leans on other experts when needed and edits and fact-checks all articles.