Recipe information
Yield
Serves 6 to 8
Ingredients
3-4
pounds fresh tuna
4-6
cloves garlic, sliced
12
anchovy fillets
Olive oil
2
teaspoons basil
3-4
onions, sliced
3-4
pounds fresh tomatoes or 2 1-pound, 13-ounce cans Italian plum tomatoes
2
small green peppers, chopped
1
tablespoon salt
1
bay leaf
Red wine
1
/2 cup black olives
Need to make a substitution?
Preparation
Step 1
Make gashes in the tuna and insert garlic slices and anchovy fillets. Rub well with oil and basil and let it stand 2 hours in the refrigerator.
Step 2
Sear the tuna in olive oil. Add the onions, tomatoes, peppers, seasonings and wine. Cover and braise the fish 1 1/2 hours. Add olives to the sauce and serve hot. Or you may remove the fish to a serving dish, reduce the sauce and pour it around the fish. Cool and chill. Cut the fish in paper-thin slices and serve with the reduced sauce.