{"id":14648,"date":"2023-11-02T09:00:00","date_gmt":"2023-11-02T13:00:00","guid":{"rendered":"https:\/\/ncseagrant.ncsu.edu\/mariners-menu\/?p=14648"},"modified":"2024-01-03T15:12:23","modified_gmt":"2024-01-03T20:12:23","slug":"baked-tuna-with-fresh-basil","status":"publish","type":"post","link":"https:\/\/ncseagrant.ncsu.edu\/mariners-menu\/baked-tuna-with-fresh-basil\/","title":{"rendered":"Baked Tuna with Fresh Basil"},"content":{"rendered":"\n\n\n\n\n<h3 class=\"wp-block-heading\">Recipe<\/h3>\n\n\n\n<ul class=\"wp-block-list\">\n<li>4 tuna steaks, about 1-inch thick<\/li>\n\n\n\n<li>salt<\/li>\n\n\n\n<li>freshly ground black pepper<\/li>\n\n\n\n<li>8 fresh basil leaves<\/li>\n\n\n\n<li>\u2154 can petite diced tomatoes, drained<\/li>\n\n\n\n<li>\u00bd pound fresh mushrooms, sliced or chopped<\/li>\n\n\n\n<li>\u00bc cup dry white wine<\/li>\n\n\n\n<li>2 tablespoons butter, melted<\/li>\n<\/ul>\n\n\n\n<p>Preheat oven to 450\u00b0.<\/p>\n\n\n\n<p>Place steaks in a baking pan or dish. Sprinkle steaks with salt and pepper.<\/p>\n\n\n\n<p>Place 1 basil leaf over each steak. Top each with about 1 tablespoon of tomatoes. Place 4 remaining basil leaves and a few mushrooms on top. Add remaining mushrooms and tomatoes around the steaks. Drizzle with wine, then with butter. Bake for about 10 minutes or until done.<\/p>\n\n\n\n<p>Contributed by&nbsp;<a href=\"https:\/\/ncseagrant.ncsu.edu\/mariners-menu\/contributors\/\" target=\"_blank\" rel=\"noreferrer noopener\">Joyce Taylor<\/a> &nbsp;From:&nbsp;<a href=\"https:\/\/uncpress.org\/book\/9780807855133\/mariners-menu\/\" target=\"_blank\" rel=\"noreferrer noopener\"><em>Mariner\u2019s Menu: 30 Years of Fresh Seafood Ideas<\/em><\/a><\/p>\n\n\n<blockquote class=\"wp-block-ncst-blockquote\"><p>DID YOU KNOW?<\/p><p><a href=\"https:\/\/www.fisheries.noaa.gov\/species\/atlantic-yellowfin-tuna\" target=\"_blank\" rel=\"noreferrer noopener\">Yellowfin<\/a>&nbsp;tuna can grow up to 400 pounds and have a bright yellow dorsal fin with a yellow strip down their side.<\/p><p><a href=\"https:\/\/ncseagrant.ncsu.edu\/about-us\/our-team\/erika-young\/\" target=\"_blank\" rel=\"noreferrer noopener\"><strong>Erika Young, Coastal and Marine Education Specialist<\/strong><\/a><\/p><\/blockquote>\n\n","protected":false},"excerpt":{"rendered":"<p>Mariner&#8217;s Menu shares Baked Tuna with Fresh Basil.<\/p>\n","protected":false},"author":23,"featured_media":14649,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"ncst_custom_author":"","ncst_show_custom_author":false,"ncst_dynamicHeaderBlockName":"ncst\/default-post-header","ncst_dynamicHeaderData":"{\"displayCategoryID\":15,\"showAuthor\":true,\"showDate\":true,\"showFeaturedVideo\":false}","ncst_content_audit_freq":"","ncst_content_audit_date":"","ncst_content_audit_display":false,"ncst_backToTopFlag":"","footnotes":""},"categories":[227,217,99,15,215,216,95,218],"tags":[],"class_list":["post-14648","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-baked-or-roasted","category-fall","category-fish","category-mariners-menu","category-spring","category-summer","category-tuna","category-winter"],"displayCategory":{"term_id":15,"name":"Mariner's 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