Recipe Overview
This albacore tuna gratin combines the clean flavor of tuna with a Mediterranean topping of tomatoes, olives, capers, herbs, olive oil, and breadcrumbs. It is baked gently so the tuna stays moist while the topping becomes aromatic and lightly crisp.
Chef Notes
Bake the tuna gently at 300°F / 150°C and avoid overcooking. The optional quick broil is only for the topping color; keep it short so the tuna remains tender.
Connected Experience
This recipe is ready for appetizer menu planning, seafood station prep, live inventory scaling, searchable metadata, and wine pairing discovery inside the Tuscany Cuisine system.
Ingredients
Base recipe = 4 servings.
- 454 g albacore tuna, 4 x 4-oz portions
- 450 g vine-ripened tomatoes, diced
- 60 g breadcrumbs
- 9 g garlic cloves, minced
- 120 g extra-virgin olive oil
- 30 g capers, rinsed
- 50 g Niçoise olives, sliced
- 8 g parsley, chopped
- 6 g basil, chopped
- 2 g fresh oregano, or 1 g dried oregano
- 5 g sea salt
- 1 g black pepper
Preparation
- Mix the topping: Heat oven to 300°F / 150°C. In a bowl, combine tomatoes, olive oil, garlic, capers, olives, herbs, breadcrumbs, salt, and pepper.
- Coat the tuna: Pat tuna portions dry and place them on a parchment-lined sheet. Spoon the crumb mixture over and around each portion, pressing lightly so the topping adheres.
- Bake: Bake for 10 to 15 minutes until the tuna is just opaque at the center and the crumbs are lightly golden. Optional: broil 30 to 60 seconds for extra color.
- Serve: Rest 2 minutes and serve warm with a simple cucumber and marinated red onion salad.
Service Suggestions
- Serve warm as a plated seafood appetizer.
- Pair with cucumber and marinated red onion salad for freshness.
- Finish with a small drizzle of olive oil just before service.
Dietary / HACCP Notes
- Contains fish and gluten from breadcrumbs.
- Keep raw tuna refrigerated below 40°F / 4°C before cooking.
- Cook until just opaque at the center; avoid extended holding.
- For hot holding, keep above 140°F / 60°C; cool leftovers quickly.
Nutrition (per serving, estimate)
| Calories | 340 kcal |
| Protein | 34 g |
| Carbohydrates | 16 g |
| Fat | 16 g |
| Fiber | 3 g |
| Cholesterol | 55 mg |
| Sodium | 520 mg |