Roasted Tuna with Rosemary

Carving a roast at the table kicks off a great social meal. For heart health and cholesterol management, we have replaced the beef or pork tenderloin with tuna–a 3-4 pound filet.
You may be able to find this filet at your local grocery, but it is more likely that you will need to go to a fish store or upscale food market. Be prepared. They likely will ask what you are planning on making with this large chunk of fish.

Like any good roast, this tuna not only anchors a festive meal, but it also makes great sandwiches the next day.

3-4 Lbs Tuna (skinned whole filet, not steaks)
½ Fennel Bulb, chopped (optional)
2 Cloves Garlic, chopped (optional)
1 Teaspoon Kosher or Sea Salt (optional)

Marinade
½ Cup Olive Oil
1 Juice of a Medium Lemon
½ Cup White Wine preferably one that is not too dry.
2 Teaspoons Rosemary

Combine ingredients for the marinade and pour over tuna. Let stand in covered bowl outside the refrigerator for about 1 hour.

If you decide to use the fennel, prepare while the tuna is marinating. Beyond its lovely flavor, the fennel serves as a moist bed on which the tuna sits while roasting.

Heat a pan on medium heat and then add about 1/4 cup of the marinated, chopped garlic and fennel. Cover and cook until the fennel is tender, stirring occassionally (about 15 minutes). Remove from heat.

Preheat oven to 350 degrees.

Heat a large, heavy pan and coat hot pan with olive oil. Brown the tuna on all sides. If you opted to use the fennel, remove the tuna and place the sauted fennel on bottom of pan. Place the tuna on this bed of fennel . Pour the remaining marinade over the tuna and sprinkle salt. Cover and place in preheated oven. Roast for about 20-25 minutes. Remove from oven. Let this rest for about 5-10 minutes. Bring to the table. You are now ready to slice this tuna into meaty slices, serving medium-rare to medium slices. Spoon over gravy from pan.

Serves 6-8

Nutritional Profile Per 6 ounce Serving:Total Calories: 270Total Fat: Fatty Acid Profile: 7g mono, 2.5g poly, 2.5g saturated, 0g trans; Protein: 34g ; Cholesterol: 55mg; Carbohydrates: 1g; Total Fiber: 0g Soluble Fiber: 0g; Plant Sterols: 250mg (.25g) if using Kardea sterol-fortified olive oil; Omega-3s: 1.7g (Bluefin) Magnesium 20% Recommended Daily Intake (RDI)

Serve with a barley pilaf to enhance cholesterol-lowering benefits.

And if you have leftover, serve cold on a crusty roll with a slice of tomato, a few diced capers, a drizzel of olive oil & bit of dijon mustard.