Fish and Seafood Recipes - Tuna with Tomatoes, Peppers and Garlic Recipe

Ingredients

Serve 4-6

• plain flour, for dusting

• 1 kg/2 lb tuna steaks, 2 cm/3/4 inch thick

• 6 tablespoons olive oil

• 1 red pepper

• 1 green pepper

• 2 onions, sliced

• 2 large tomatoes, quartered

• 1 garlic clove, crushed

• 1 bouquet garni

• 200 ml/7 fl oz dry white wine

• salt and pepper

• 2 tablespoons finely chopped basil, to garnish

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Method:

1. Season the flour with salt and pepper and dust the tuna steaks with it. Heat half of the olive oil in a frying pan.

2. Add the tuna stakes and fry over a low heat, turning once to seal both sides. Remove from the pan and transfer to an ovenproof dish.

3. Meanwhile, place the red and green peppers under a hot grill, turning occasionally until they are charred and blistered all over. Allow them to cool and then peel and slice them, discarding the seeds.

4. Heat the remaining olive oil. Add the onions and fry over a low heat until soft and golden brown. Add the peppers, tomatoes, garlic and bouquet garni.

5. Season to taste with salt and pepper and then simmer gently for 20 minutes. Add the wine and bring to the boil. Remove from the heat.

6. Cover the tuna steaks with the sauce and bake in a preheated oven, 200°C (400°F), Gas Mark 6, for 20 minutes.

7. Reduce the oven temperature to 160°C (325°F), Gas Mark 3, cover the dish and cook the tuna for a further 30 minutes. Serve sprinkled with chopped basil.