Fresh Tuna in Tomato Rhubarb Sauce

Name: Fresh Tuna in Tomato Rhubarb Sauce
Yield: 4 to 6 servings
Ingredients: 2 pounds tuna, 2 inches thick, cut in 2-by-1 ½-inch chunks; 1 ¼ pounds rhubarb, trimmed and cut on the diagonal in ⅛-inch slices (3 cups); 1 cup Italian chopped tomatoes, or 1 cup peeled, seeded and chopped ripe tomatoes; ½ cup red wine; 2 tablespoons olive oil; 2 tablespoons honey; ½ teaspoon kosher salt; Freshly ground black pepper to taste

By Barbara Kafka

Published May 5, 1992

Total Time: 22 minutes
Rating: (0)
Comments: Read comments

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Ingredients

Yield:4 to 6 servings

2 pounds tuna, 2 inches thick, cut in 2-by-1 ½-inch chunks
1 ¼ pounds rhubarb, trimmed and cut on the diagonal in ⅛-inch slices (3 cups)
1 cup Italian chopped tomatoes, or 1 cup peeled, seeded and chopped ripe tomatoes
½ cup red wine
2 tablespoons olive oil
2 tablespoons honey
½ teaspoon kosher salt
Freshly ground black pepper to taste

Ingredient Substitution Guide

Preparation

Step 1
Place tuna in a single layer in a 5-quart casserole with a tight-fitting lid. Place rhubarb evenly over tuna. Cover with tomatoes, wine, olive oil and honey.
Step 2
Cook, covered, at 100 percent power in a high-power oven for 15 minutes.
Step 3
Remove from oven and uncover. Stir in salt and pepper.