Seared Tuna with Olives, Capers, Peppers and Tomato

Ingredients

• 3 Tbsp. extra-virgin olive oil
• 3 lg. cloves garlic, thinly sliced
• 1/2 c. thinly sliced red onions
• 1 1/4 to 1 1/2 lb. albacore tuna, cut into 1-inch wide strips
• 1 Tbsp. minced fresh basil
• 1 Tbsp. minced fresh mint
• 1 tsp. minced fresh oregano or marjoram
• Salt and pepper to taste
• 1 c. chopped seeded peeled tomatoes, fresh or canned
• 1/2 c. Gaeta, Kalamata, or other dark olives, pitted if you like
• 1 Tbsp. capers, drained
• Generous pinch of red pepper flakes, or to taste
• Minced fresh basil
• Minced fresh mint

Directions

Heat the garlic in the oil over low heat until it turns pale gold, about 15 minutes.
Remove garlic with a slotted spoon to a small bowl.
Increase the heat to med-high and add the red onions.
Cook for 2 minutes. Add the tuna strips.
Increase the heat to high and quickly sear the fish on all sides, while seasoning it with the basil, oregano, and mint. Cook until the fish is done to your liking, 2 to 5 minutes. Remove fish to a hot platter or warm oven.
Return the garlic to the skillet. Add the tomatoes, olives, capers, and red pepper flakes.
Cook for just a minute, stirring occsionally.
Spoon over fish.
Garnish with the remaining basil and mint.

Submitted 6/13/05.
Source: THE NEW JOY OF COOKING
Submitted By: Carolina
mkpb@bellsouth.net
Seared Tuna with Olives, Capers, Peppers and Tomato