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 peppers
2 shallots, chopped finely
2 cloves garlic, chopped finely
1 (16 ounce) cans 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:
Preheat the oven to 350 F.
Rinse the fish and pat it dry.
Cut into approximately 1 1/2-inch chunks.
Roll the fish in flour seasoned with salt and pepper.
Heat the oil and butter in a large skillet and brown the fish on all sides.
Add the peppers, shallots, garlic, tomatoes, and mushrooms and cook for about 3-4 minutes.
Add the remaining ingredients and heat through.
Transfer all ingredients to a large, covered casserole and bake for 45 minutes.
Serve hot with the rice.
Servings: 4
Time preparation: 15 min.
Time total: 65 min.