Turkish cuisine · Fish & Seafood

Steamed Bonito

Bonito steaks gently steamed in their own juices with onions, tomatoes and bay leaf, brightened with lemon.

Ingredients · for 4 servings

• 800 g bonito, sliced into steaks (or tuna)
• 2 onions
• 3 tomatoes
• 4 garlic cloves
• 2 bay leaves
• 1 lemon
• 5 tbsp olive oil
• 150 ml water
• 1 tsp Aleppo pepper (pul biber)
• 1/2 bunch parsley
• Salt, pepper

Instructions

1. Rinse the bonito steaks in cold water, pat dry, season with salt and pepper, and let sit for 15 minutes; cut the onions into rings, the tomatoes into slices, and the garlic into thin slivers.
2. Warm the olive oil in a wide pot and sauté the onion rings over low heat for 6–8 minutes until soft, without letting them take on color.
3. Add the garlic, bay leaves and Aleppo pepper, sauté for 1 minute more, and spread half of the tomato slices on top.
4. Layer the fish steaks tightly side by side, top with the remaining tomatoes, and pour in the water along with the juice of half a lemon.
5. Cover and cook over very gentle heat for 20–25 minutes, only swirling the pot rather than stirring — the fish is done when the bone separates easily.
6. Sprinkle with chopped parsley and serve warm with the remaining lemon wedges and white bread.