Chop the fresh rosemary and crush in a pester and mortar with the olive oil. Pour half the mixture over the tuna fillets and place them in a baking dish. Cover the top of the tuna with the lemon slices and place 2 anchovy fillets onto each piece of fish. Sprinkle over the capers, and finally drizzle the remaining rosemary oil on top. Bake at 200`c, for about 15 minutes, during this time the lemons slices will caramelize. When the tuna is cooked, remove from the oven and immediately pour over the white wine. Serve the tuna fish with a squeeze of lemon juice and some mixed salad leaves.

Serves 4

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