Tuna Provencale

• 1 12 lbs tuna steaks
• 12 cup flour
• salt and pepper
• 1 tablespoon oil
• 1 tablespoon butter
• 1 cup finely chopped green bell pepper
• 2 shallots, chopped finely
• 2 cloves garlic, chopped finely
• 1 (16 ounce) can diced tomatoes
• 4 ounces mushrooms, chopped
• 2 cups red wine
• 2 tablespoons finely chopped fresh parsley leaves
• 1 teaspoon dried oregano, crushed
• 1 teaspoon herbes de provence, crushed
• 4 cups cooked white rice

1. Preheat the oven to 350F.
2. Rinse the fish and pat it dry.
3. Cut into approximately 1 1/2-inch chunks.
4. Roll the fish in flour seasoned with salt and pepper.
5. Heat the oil and butter in a large skillet and brown the fish on all sides.
6. Add the peppers, shallots, garlic, tomatoes, and mushrooms and cook for about 3-4 minutes.
7. Add the remaining ingredients and heat through.
8. Transfer all ingredients to a large, covered casserole and bake for 45 minutes.
9. Serve hot with the rice.

tuna, flour, salt, oil, butter, green bell pepper, shallots, garlic, tomatoes, mushrooms, red wine, parsley, oregano, white rice

Taken from www.food.com/recipe/tuna-provencale-20799 (may not work)