Braised Tuna In White Wine

• 1 medium onion, thinly sliced
• 1 crushed clove garlic
• 1 red pepper, seeded and cut in julienne strips
• 1 tablespoon olive oil
• 1 fresh tuna steak, approximately 1 1/2 inches thick, weighing 1 to 1 1/4 pounds
• 1 cup dry white wine
• 1/2 cup pitted black Kalamata olives, coarsely chopped
• 1 tablespoon drained capers, coarsely chopped
• 1 tablespoon finely shredded lemon peel

1. Use a heavy, lidded saute pan, large enough to hold the tuna and vegetables comfortably.
2. Over medium-low heat, saute the onion slices, garlic and julienned red pepper strips in the oil until the vegetables are soft.
3. Dry tuna steak.
4. Push vegetables to edge of pan and turn heat to medium-high.
5. Quickly brown tuna on both sides.
6. (Add more oil if needed.)
7. When tuna is nicely browned, add wine and let it come to a boil.
8. Turn heat to low, cover pan and steam tuna in wine for 8 to 12 minutes, to desired degree of doneness.
9. Add olives, capers and shredded peel and stir to mix with vegetables.
10. Remove fish and place on a warm platter.
11. Distribute vegetables over and around fish.
12. Turn heat to high and rapidly boil down the juices in the pan until they are reduced to 2 or 3 tablespoons of syrupy glaze.
13. Add to the fish and serve immediately.

onion, clove garlic, red pepper, olive oil, tuna, white wine, olives, capers, lemon peel

Taken from cooking.nytimes.com/recipes/2607 (may not work)