Ingredients

Serves 6 to 8

　　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 2 1-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

　　

Step 1

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.

　　

Step 2

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.