Equipment
Ingredients
Fish
- 300 g tuna fillet, cut into two even steaks
Vegetables
- 150 g zucchini, thinly sliced into half-moons
- 100 g cherry tomatoes, halved
- 100 g red bell pepper, thinly sliced
- 50 g red onion, thinly sliced
Aromatics & Seasoning
- 15 ml extra virgin olive oil
- 15 ml lemon juice, freshly squeezed
- 1 garlic, minced
- 1 g dried oregano
- 3 g kosher salt
- 1 g black pepper, freshly cracked
Nutrition (per serving)
Method
Place the thinly sliced zucchini, halved cherry tomatoes, sliced red bell pepper, and sliced red onion into the microwave-safe baking dish. Toss with half of the olive oil, half of the salt, and the dried oregano.
Cover the dish with a vented lid. Microwave on high for 3 minutes to partially steam and soften the vegetables.
While the vegetables are cooking, rub the tuna fillets with the minced garlic, remaining olive oil, lemon juice, remaining salt, and black pepper.
Carefully remove the dish from the microwave. Lay the seasoned tuna fillets on top of the hot vegetables. Cover the dish again.
Microwave on medium power (50-70%) for 3 to 4 minutes, depending on the thickness of your fillets. The internal temperature of the fish should reach 63°C/145°F.
Keep the lid on and let the dish rest for 2 minutes. The residual steam will finish cooking the fish gently. Serve immediately.
Chef's Notes
- Microwave wattages vary wildly. A standard 1000W microwave is assumed here. If you have a 1200W+ model, reduce cooking times by 20%.
- Resting time is not optional when microwave cooking. The friction created by microwaves continues to generate heat in the food for minutes after the machine stops.
- If using swordfish, ensure you remove the tough outer skin before microwaving, as it will curl tightly and squeeze the meat.
- To elevate the presentation, garnish with fresh basil, parsley, or a sprinkle of capers right before serving.
Storage
Refrigerator: 1 day — Best eaten fresh. Reheating microwaved fish can cause overcooking and strong odors.
