| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Barbara4 |
1 |
servings |
INGREDIENTS
| 4 |
|
8 oz. tuna steaks |
|
|
Salt & pepper; to taste |
| 3 |
tb |
Olive oil |
| 2 |
|
Anchovies; minced |
| 1 |
|
Clove garlic; minced |
| 2 |
md |
Red or yellow bell peppers; julienned |
| 1 |
lg |
Vidalia or sweet onion; julienned |
| 1 |
|
28 oz. can tomatoes; drained |
| 1/2 |
c |
Kalamata olives; pitted |
| 2 |
tb |
Capers |
| 2 |
tb |
Fresh parsley; chopped |
| 2 |
tb |
Fresh oregano; chopped |
|
|
Fresh oregano & parsley sprigs; to garnish |
INSTRUCTIONS
Preheat oven to 425 degrees F. Season tuna steaks with salt and pepper. In
a 12-inch nonstick skillet, heat one tablespoon of the olive oil and sear
on both sides. Remove and set aside, keeping warm. In the same skillet, add
remaining olive oil, then anchovies and garlic. Saute until the garlic
aroma fills the air. Add peppers and onions, saute for several minutes,
until onions begin to soften. Add tomatoes, stir and cook for 5 minutes.
Add olives, capers, parsley and oregano. Season with salt and pepper. Spoon
vegetable mixture into a shallow baking dish, place tuna onto vegetables
and bake to desired doneness, about 7 minutes for medium rare, a few
minutes longer to cook well. Garnish with fresh oregano and parsley sprigs.
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