Tuna en papillote baked in the oven is really easy to prepare, a tasty, light, and genuine second course. You can buy it whole in small sizes or in steaks, and for this preparation, it is preferable that the steaks weigh at least 7 oz.
The added aromas in this preparation are various and optional, you can get creative with the addition of flavors, accompanying it with a nice green salad or some baked potatoes.
- Difficulty: Easy
- Preparation time: 10 Minutes
- Cooking methods: Electric Oven
- Cuisine: Italian
Ingredients for Tuna en Papillote
The quantity of ingredients is optional and varies based on the size and number of fish to prepare. In this case, I will list what is needed to flavor the tuna.
- 1 tuna (can be whole or in steak)
- 1 slice lemon
- 1 bunch parsley
- 1 bunch rosemary
- 1 clove garlic
- to taste salt
- to taste pepper
- to taste olive oil
Tools
- 1 Parchment paper Cuki
- 1 Baking tray
- 1 Oven
Preparation of Tuna en Papillote
Take the tuna or tuna steak, clean it or have it cleaned at the fish market.
Place it on a sheet of parchment paper large enough to then close it easily.Add to the fish’s belly the lemon slice, parsley, garlic, rosemary, salt, pepper, and a drizzle of olive oil.
Close the parchment paper like a candy, sealing the sides well to retain steam during cooking. This way, during cooking, the steam released will stay inside the package, cooking it without drying it out.
Bake in a preheated oven at 400°F for about 30-35 minutes. The cooking depends on the size of the fish, so check the cooking by gently opening the package. If necessary, close it again and continue cooking.
Once cooked, you can serve the tuna en papillote on the plate with the parchment paper for a more scenic presentation, moreover, the liquid part it releases will ensure it doesn’t dry out quickly.
Useful Tips for Tuna en Papillote
Removing skin and bones: Once on the plate, the first thing I do is remove the skin from the fish, as once it cools it becomes difficult to remove, then I remove the bones, the central one that removes easily, the dorsal ones, and the ones underneath. VIDEO HOW TO REMOVE THE BONES
Serving with sauce: You can accompany the tuna with a light sauce, like mayonnaise or yogurt sauce, to add a touch of freshness.
Seasonal substitutes: You can enrich the tuna with other fresh herbs like thyme or marjoram. In summer, add fresh cherry tomatoes or grilled zucchini to the package for a richer dish.
Why choose parchment paper instead of aluminum?
Read the product label to see if it’s suitable for exposure to the oven with acidic foods such as lemon, tomato… Aluminum, being a metal, can accumulate in the body even in low doses and cause discomfort. To learn more, I refer you to this link of “Il fatto alimentare”.
Defrosting
If, like me, you had this fish frozen, I suggest thawing it slowly by placing it in the refrigerator several hours before, so it thaws correctly.
FAQ – Tuna en Papillote
Can I use another type of fish for this recipe?
Yes, you can substitute the tuna with other fish like salmon or swordfish. The cooking times may vary depending on the chosen fish.
How can I tell when the tuna is cooked?
The tuna is cooked when the flesh becomes opaque and flakes easily with a fork. Also check that the center of the fish is no longer transparent.
Can I prepare the tuna en papillote in advance?
Yes, you can prepare it in advance and store it in the refrigerator until it’s time to cook it. Just put it in the oven directly from cold, adding a few more minutes of cooking.
