Sunday Supper & More

Tuna Provencale

(Food Styling/Sheryl Julian and Jill Gibson; Aram Bogosian for The Boston Globe)
September 1, 2010

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Serves 4, with leftovers

3 tablespoons olive oil
3 anchovies, finely chopped
1 clove garlic, finely chopped
2 red or yellow bell peppers, cored, seeded, and cut into thin strips
1 sweet onion, thinly sliced
Salt and pepper, to taste
4 medium tomatoes, seeded, cored, and chopped
2/3 cup pitted Nicoise or Kalamata olives, halved lengthwise
2 tablespoons capers
2 tablespoons chopped fresh parsley
2 tablespoons chopped fresh oregano
2 1/2 pounds fresh tuna, cut into 6 equal pieces
Extra chopped parsley and oregano (for garnish)

1. Set the oven at 425 degrees. Have on hand a baking dish large enough to hold all the vegetables and all the tuna (about 14 inches long).

2. In a large nonstick skillet over medium heat, heat 2 tablespoons of the olive oil. Add the anchovies and garlic and cook, stirring, for half a minute. Add the peppers, onion, salt, and pepper and continue to cook, stirring often, for 5 minutes.

3. Add the tomatoes and cook, stirring often, for 5 minutes more. Add olives, capers, parsley, and oregano.

4. Spoon the vegetable mixture into the baking dish.

5. In the same skillet over medium-high heat, heat the remaining 1 tablespoon of olive oil. Sprinkle the tuna on both sides with salt and pepper. When the pan is very hot, add 3 steaks and cook for 2 minutes on each side. Place seared tuna on top of vegetables in one layer. Repeat with the remaining 3 steaks and set them on the vegetables.

6. Roast the tuna for 8 minutes or until done but still rosy inside. Set aside 2 pieces of tuna for the stuffed tomatoes.

7. Serve the tuna with the vegetable mixture. Sprinkle with parsley and oregano.

Jill Gibson