Maltese Baked Tuna

• 1/4 cup extra virgin olive oil
• 3 onions, small, diced
• salt, to taste (Note, nutritional analysis for sodium will be incorrect, you must account for the salt you add!)
• black pepper, freshly ground, to taste
• 1 lb baking potato, peeled, thinly sliced
• 1 1/2 - 2 lbs tuna, as steaks, ca. 1/2 inch thick, usually around 4 steaks
• 1 lb plum tomato, halved and cored
• 4 garlic cloves, crushed but left whole
• 1/2 cup water
• 1 tablespoon red wine vinegar
• 1/4 cup of fresh mint, chopped
• 1/4 cup fresh parsley, chopped

1. Preheat oven to 350u0b0F.
2. Brush the sides and bottom of a baking dish with some of the olive oil; if using a slow cooker, simply brush the bottom and lower part of the cooking bowl.
3. Scatter the onions on the bottom of the baking dish.
4. Season with salt and pepper; use sea salt for authenticity or kosher salt.
5. Layer potato slices to cover then onions, then season lightly.
6. Alternate as needed until all onions and potatoes are used up.
7. Put the tuna steaks on top of the last layer, then cover with the tomato halves, cut side down.
8. Add the garlic cloves, then pour in the water.
9. Pour the remaining olive oil and red wine vinegar over the tomatoes, then sprinkle the mint and parsley over the entire top.
10. Season as taste dictates with salt and pepper.
11. Cover the baking dish (aluminum foil if the dish doesn't have a cover).
12. Bake until the potatoes are fork tender (usually around 45-60 minutes).
13. Let rest for 10 minutes, serve hot.

extra virgin olive oil, onions, salt, black pepper, baking potato, tuna, tomato, garlic, water, red wine vinegar, mint, fresh parsley

Taken from www.food.com/recipe/maltese-baked-tuna-196221 (may not work)