Tuna provencal

Yield: 1 servings

Measure Ingredient
4 \N 8 oz. tuna steaks
\N \N Salt & pepper; to taste
3 tablespoons Olive oil
2 \N Anchovies; minced
1 \N Clove garlic; minced
2 mediums Red or yellow bell peppers; julienned
1 large Vidalia or sweet onion; julienned
1 \N 28 oz. can tomatoes; drained
½ cup Kalamata olives; pitted
2 tablespoons Capers
2 tablespoons Fresh parsley; chopped
2 tablespoons Fresh oregano; chopped
\N \N Fresh oregano & parsley sprigs; to garnish

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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