INGREDIENTS
1/4 cup olive oil
4 tuna steaks
Flour for dredging
4 cloves garlic, crushed and peeled
2 green frying peppers, seeded and chopped
3 medium ripe tomatoes, cored and chopped
1/2 tsp. dried thyme
Salt and pepper
1/4 cup black olives (optional)
1 cup dry white wine
1/2 minced fresh parsley
DIRECTIONS
Heat a large nonstick skillet over medium-high heat for 3 minutes.
Add the oil and when it is hot dredge the tuna in the flour; brown it 2 minutes per side.
Remove it to a warm plate and add the remaining ingredients to the skillet, reserving half of the parsley.
Reduce the heat to medium and cook until the tomatoes break up, about 10 minutes.
Return the tuna to the skillet and cook it in the sauce, turning once, until it is done, about 5 to 6 minutes.
Serve immediately garnished with the remaining parsley.
Serves 4.
