INGREDIENTS
4 tuna steaks (approx 5oz each)
1 red pepper (sliced)
4 tomatoes (roughly chopped)
20 pitted black olives
2 cloves of garlic (thinly sliced)
2 dried red chillis (crushed)
1 pinch of oregano
1 bay leaf
1 sprig of rosemary
1 pinch of salt
1 pinch of pepper
2 oz of plain flour
1tbsp olive oil
1 glass of Masala
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METHOD
Season
the flour with salt and pepper and use it to lightly coat both sides
of the tuna steaks.
Heat the oil in a frying pan (preferably one with a lid) and sear
the steaks on each side to seal in the juices.
Remove the steaks from the pan and put to the side.
Fry the red pepper for five minutes and the add the garlic. Fry
for another two minutes, making sure that the pepper and garlic
do not brown.
Add all the vegetables and herbs to the pan together with the wine.
Mix thoroughly, heat through and then return the steaks to the pan,
covering them with the mix.
Put the lid on the pan and leave to simmer gently for 15 minutes.
Serve with salad or green vegetables and new potatoes.
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