Slow-roasted tuna with harissa and olives from Dinner: Changing the Game (page 121) by Melissa Clark

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: How to cook farro for 4

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute thyme for rosemary.

  • Plumberful on February 15, 2026

    This is such a delicious no-effort preparation for fresh tuna; one of our favorite dishes! Our very fresh tuna cut beautifully into the 1 x 1 1/2-inch thick chunks and I used an enameled cast iron pan. Pulled it out of the oven at the 12 minute mark and rested in the pan for 10 minutes. Perfect! This one is company worthy.

  • jess_sv0kou on December 06, 2025

    I made this with trout. My local fishmonger was out of tuna! Still turned out great. Was generous with the harissa (Mina brand), and added kalamatas. Served over rice on a colder day. Great flavor and I’ll try again with tuna.

  • kari500 on November 25, 2025

    I liked this, just not as much as everyone else did. Easy to make, and probably depends on your harissa. Mine was the trader joe's stuff, and I just thought this was ok.

  • SheilaS on May 26, 2025

    When I pulled this from the oven, it looked very unevenly cooked but it evened out nicely after standing and the tuna was pink and perfectly silky. I generous with the harissa and would do that again. Served over a bed of baby spinach and farro for sort of a grain bowl vibe.

  • bernalgirl on April 26, 2022

    I’m glad I read all the notes! I added oil-cured black olives, homemade garlic confit, and fresh thyme and rosemary, and flipped the fish at 10 minutes. It cooked for 16 minutes, it was perfect. My kids loved it plain while the adults agreed that next time we’d double the olives and garlic.

  • TrishaCP on February 07, 2022

    This was unbelievably tasty. I had the same issue as cjross with needing to turn the fish pieces because of uneven cooking times (fish touching the pan cooking faster). I used a combination of dried thyme and dried rosemary.

  • cjross on September 17, 2020

    I followed the recipe closely and thought this was delicious. I found the tuna cooked unevenly with the parts touching the pan cooking much faster so I flipped the pieces partway through.

  • runoutofshelves on September 12, 2020

    yummy and easy, my new favorite way to cook tuna.

  • sosayi on January 29, 2020

    Flavorful and easy to prep. I've made this a handful of times. At various times I've added: thyme in place of rosemary; thinly sliced peppers; preserved lemons. Leftovers are amazing as tuna salad for lunch the next day.

  • robertofwine on February 04, 2019

    Cooked it perhaps a little longer than I should have. Used a glass loaf pan and checked after 10 minutes, then 15. I'm guessing c. 13 minutes is perfect (I also let it sit about 15 minutes after it came out of the oven, so that might not have helped). As tuna doesn't cut perfectly into cubes, I would recommend keeping them on the larger side rather than small. Definitely needs a bit of everything in the bite - tuna, olive, flaky salt and lemon...and the harissa hangs nicely a bit. Served with a Planeta Cerasuola di Vittoria red wine from Sicily - worked nicely together. I agree it makes a lot - a pound would be more than enough for 2. Well worth a try for a relatively quick weeknight recipe!

  • hillsboroks on March 27, 2018

    This cooking method for tuna is incredibly simple and yields such amazing flavor and texture. Tuna is so easy to over cook but with this method there is much less chance of cooking it too hard. I used a metal 9" bread pan and set my timer for 10 minutes. At the end of 10 minutes I checked the tuna and it needed more time in the oven so I set my timer for another 5 minutes. When I checked it again it was just starting to cook but was still quite rare. Heeding the recipe's warning about taking it out to rest when it was still underdone, I removed it from the oven and set the timer for another 10 minutes. The results were sublime! The tuna was cooked perfectly, the texture was silky and the other ingredients added just the right amount of flavor punch. My husband loved it. We had enough for leftovers so I just rewarmed them for 30 seconds in the microwave oven and enjoyed our tuna for a second night.

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