Fresh Tuna in Tomato Rhubarb Sauce

• 2 pounds tuna, 2 inches thick, cut in 2-by-1 1/2-inch chunks
• 1 1/4 pounds rhubarb, trimmed and cut on the diagonal in 1/8-inch slices (3 cups)
• 1 cup Italian chopped tomatoes, or 1 cup peeled, seeded and chopped ripe tomatoes
• 1/2 cup red wine
• 2 tablespoons olive oil
• 2 tablespoons honey
• 1/2 teaspoon kosher salt
• Freshly ground black pepper to taste

1. Place tuna in a single layer in a 5-quart casserole with a tight-fitting lid.
2. Place rhubarb evenly over tuna.
3. Cover with tomatoes, wine, olive oil and honey.
4. Cook, covered, at 100 percent power in a high-power oven for 15 minutes.
5. Remove from oven and uncover.
6. Stir in salt and pepper.

tuna, rhubarb, italian chopped tomatoes, red wine, olive oil, honey, kosher salt, freshly ground black pepper

Taken from cooking.nytimes.com/recipes/4821 (may not work)