• 1 pound tuna loin (cross section in one piece)
  • salt, to taste
  • 1 tablespoon black peppercorns, coarsely ground
  • 1 pound onions, thinly sliced
  • 1/4 cup dry white wine
  • 2 tablespoons finely chopped chives, for garnish


Preheat the oven to low (300). Rinse and pat the tuna dry. Season it lightly with salt all over, then press the pepper into it, covering the tuna on all surfaces.

Place the onion and the white wine in a large, ovenproof, heavy-bottomed skillet over medium-high heat. Toss to mix the ingredients. Cook the mixture, covered for 5 minutes or until the onions soften very slightly. Season the mixture to taste with additional salt and pepper and remove the skillet from the heat.

Place the tuna on top of the onion mixture. Bake the tuna in the preheated oven (300) for 20 minutes. Turn over the tuna. Bake it for 25 minutes more or until it is almost opaque throughout. Remove the tuna from the oven and garnish it with the chives. Serve the tuna immediately, if you like tuna pale pink in the center. Or let the tuna sit for 10 minutes, if you like tuna cooked through. (Makes 4 servings)

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Submitted 6/13/05.
Submitted By: Teresa Johnson
Baked Tuna with Peppercorns