4 4-ounce tuna belly steaks
1/2 cup extra virgin olive oil
10 green olives chopped coarsely about 2/3 cup
1/4 cup capers, chopped if large
1 14.5-ounce can diced tomatoes
2 tablespoons finely chopped parsley leaves
2 tablespoons finely chopped mint leaves
salt and freshly ground pepper to taste
1/4 cup crushed seasoned croutons
Preheat oven to 350 degrees F. Arrange the tuna steaks in al lightly oiled baking dish.
Sprinkle the olives on top, then the capers, tomatoes juice and all, parsley, and mint.
Season with salt and pepper.
Cover the seasonings with the crushed croutons and drizzle the remaining olive oil over.
Bake until tuna is firm about 30 minutes. Serve immediately with linguini if desired.
Makes 4 servings.
submitted by Cathy Burleson, Blessed Trinity Community, adapted from A Mediterranean Feast by Clifford A. Wright
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