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 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.