Australia is surrounded by rich saltwater fishing grounds, home to species like bluefin tuna, monkfish, and barramundi. This recipe showcases tuna, but halibut, swordfish, or even salmon could be substituted. Garam masala is an Indian spice blend (see the recipe for Aussie Meat Pie), available online or in the international aisle of larger supermarkets.
- Four 6-ounce tuna steaks
- 1/4 cup extra virgin olive oil
- 2 lemons
- 1 teaspoon anchovy paste (optional)
- Coarse salt (kosher or sea)
- 1 1/2 tablespoons garam masala
- 3 cloves garlic, peeled and smashed
- 2 tablespoons brined capers, drained
- Chopped fresh flat-leaf parsley, for garnish
Preheat the oven to 350°F.
Place the tuna steaks in a nonreactive baking dish just large enough to hold them. Trim the zest off one lemon in broad strips. Juice the lemon. Whisk the lemon juice, anchovy paste, if using, and 1/4 teaspoon of salt into the olive oil. Pour the mixture over the steaks, then generously season the top of each with garam masala. Place the strips of lemon zest and garlic cloves in the oil surrounding the tuna, turning to coat. Sprinkle the capers evenly in the baking dish (in the oil and over the tuna).
Roast the tuna for 10 minutes, then baste with the olive oil mixture. Continue to bake the fish until it flakes easily when pressed with a fork, about 5 minutes more, or until done to your liking.
In the meantime, slice the remaining lemon into 4 wedges.
After removing them from the oven, baste the tuna steaks once more. Using tongs, remove the lemon zest and garlic cloves from the olive oil mixture and discard.
Arrange the tuna steaks on a platter or plates, then spoon some of the lemon and caper sauce over them. Sprinkle with parsley and serve with lemon wedges.