Cook The Book: Oven-Baked Tuna With A Savory Topping

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Serious Eats


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1 fresh tuna steak, about 3/4 inch thick (about 1 pound)

2 tablespoons extra-virgin olive oil

1/2 teaspoon sea salt

1 teaspoon crushed dried red chili

6 black olives, preferably salt-cured, pitted

1 tablespoon capers, preferably salt┬Ěpacked, rinsed and drained

5 or 6 large fresh basil leaves

16 to 20 ripe cherry tomatoes, coarsely chopped

2 tablespoons fine dry breadcrumbs

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