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 21-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

    DIRECTIONS

    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.

    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.