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Prep Time: 15 Minutes Cook Time: 35 Minutes |
Ready In: 50 Minutes Servings: 4 |
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Ingredients:
1 1/2 lbs tuna steaks |
1/2 cup flour |
salt and pepper |
1 tablespoon oil |
1 tablespoon butter |
1 cup finely chopped green bell pepper |
2 shallots, chopped finely |
2 cloves garlic, chopped finely |
1 (16 ounce) can diced tomatoes |
4 ounces mushrooms, chopped |
2 cups red wine |
2 tablespoons finely chopped fresh parsley leaves |
1 teaspoon dried oregano, crushed |
1 teaspoon herbes de provence, crushed |
4 cups cooked white rice |
Directions:
1. Preheat the oven to 350°F.
2. Rinse the fish and pat it dry.
3. Cut into approximately 1 1/2-inch chunks.
4. Roll the fish in flour seasoned with salt and pepper.
5. Heat the oil and butter in a large skillet and brown the fish on all sides.
6. Add the peppers, shallots, garlic, tomatoes, and mushrooms and cook for about 3-4 minutes.
7. Add the remaining ingredients and heat through.
8. Transfer all ingredients to a large, covered casserole and bake for 45 minutes.
9. Serve hot with the rice.
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