King Creole Tuna Steaks

• 1 large yellow onion
• 1 large yellow summer squash
• 1 red pepper, seeded
• 1 green pepper, seeded
• 2 ribs celery
• 4 tablespoons olive oil
• 1 1/2 teaspoons kosher salt
• 1/2 teaspoon cayenne pepper
• 2 cups crushed plum tomatoes
• 3 tablespoons Worcestershire sauce
• 1 teaspoon hot sauce
• 2 cups white rice
• 2 pounds fresh tuna, sliced into 1/2-inch-thick steaks
• 1/2 teaspoon freshly ground lack pepper

1. Roughly chop the onion, squash, peppers, and celery. Pulse in a food processor to mince. Heat 3 tablespoons of the oil in a large saucepan over medium-high heat. Add the minced vegetables, 1 teaspoon of the salt, and the cayenne. Cook, stirring frequently, until the vegetables are soft and the liquid has evaporated, about 5 minutes. Add the tomatoes, Worcestershire, and hot sauce. Bring the liquid to a boil, reduce heat, and simmer about 25 minutes, stirring frequently. Meanwhile, prepare the rice according to the package directions. Season both sides of the tuna with the remaining 1/2 teaspoon of salt and the black pepper. Heat the remaining oil in a large skillet and sear the tuna on both sides, working in batches if necessary, until the flesh is just pink in the center, about 6 minutes total. Arrange the tuna over the rice and cover with the Creole vegetable sauce.

yellow onion, red pepper, green pepper, celery, olive oil, kosher salt, cayenne pepper, tomatoes, worcestershire sauce, hot sauce, white rice, fresh tuna, freshly ground lack pepper

Taken from www.myrecipes.com/recipe/king-creole-tuna-steaks (may not work)