Ingredients:
3 teaspoons extra-virgin olive oil
2 anchovy fillets, drained, rinsed and minced
1 clove garlic, minced
2 red bell peppers, cut into 1/4-inch-thick strips
1 large onion, cut into 1/8-inchthick slices
3 large tomatoes, seeded and chopped, or one 28-ounce can tomatoes, drained and chopped
1/2 cup pitted and coarsely chopped imported olives, preferably a mixture of black and green
2 tablespoons chopped fresh parsley, plus more for garnish
1 teaspoon chopped fresh oregano
Salt & freshly ground black pepper to taste
1 1- to 1 1/4-pound tuna steak, cut into 4 pieces

Instructions:
1. Preheat oven to 425°F

2. In a 10- or 12-inch nonstick skillet, heat 2 teaspoons oil over low heat. Add anchovies and garlic and cook, stirring and mashing, until anchovies liquefy and garlic colors, 3 to 5 minutes.

3. Add bell peppers and onion; increase heat to medium. Cook, stirring occasionally, until onion begins to soften and brown, 5 to 7 minutes. Add tomatoes and cook, stirring occasionally, for 5 minutes. Stir in olives, 2 tablespoons parsley and oregano. Season with salt and pepper. Spoon vegetable mixture into a 1 1/2- to 2-quart shallow baking dish.

4. Rinse and wipe skillet dry. Add remaining 1 teaspoon oil and heat over high heat. Season tuna with salt and pepper. Sear on both sides, until nicely browned, 2 to 3 minutes per side. s. Nestle tuna in vegetable mixture. Bake until cooked to desired doneness, about 6 minutes for medium-rare, a few minutes longer to cook through. Garnish with parsley. Serve immediately.

No of Servings:
4 servings

Calories Per Serving:
280 calories per serving: 37 grams protein, 8 grams fat (1.3 grams saturated fat), 16 grams carbohydrate; 660 mg sodium; 67 mg cholesterol; 3 grams fiber.