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Ingredients
- 1 3/4 lb. fresh tuna steaks
- 2 Tbsp. olive oil
- pepper
- 1 large red onion, sliced
- 4 medium tomatoes, peeled
- 1/2 c. dry vermouth
- 1 tsp. basil, crumbled
Method
- Preheat oven to 425°.
- Rub tuna steaks with oil; season lightly with pepper.
- In skillet, saute onion in remaining oil until it is limp.
- Add chopped tomatoes and vermouth; cook briefly.
- Place steaks in a shallow pan.
- Pour on onion-tomato mixture.
- Bake 12 to 15 minutes, depending on thickness.
- Sprinkle with basil.
- Serves 4.