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Ingredients
2 tsp olive oil
½ pound boneless tuna steaks, cut into cubes
½ cup each sliced onion and red bell pepper strips
1 tbsp each dry vermouth or dry white table wine
and rinsed drained capers
6 oil-cured black olives, halved and pitted
1 small garlic clove, minced
2 small plum tomatoes, cut lengthwise into quarters
Method
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In 9-inch skillet heat oil; add tuna and cook, stirring occasionally,
until lightly browned on all sides, about 5 minutes.
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Add onion, bell
pepper, vermouth (or wine), capers, olives and garlic and stir to
combine.
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Reduce heat to low, cover and cook until vegetables are
tender, about 3 minutes.
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Add tomatoes and stir to combine; cook until
tomatoes are heated through, about 1 minute longer.
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MAKES 2 SERVINGS.
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