Cold Tuna Nicoise

• 3-4 pounds fresh tuna
• 4-6 cloves garlic, sliced
• 12 anchovy fillets
• Olive oil
• 2 teaspoons basil
• 3-4 onions, sliced
• 3-4 pounds fresh tomatoes or 2 1-pound, 13-ounce cans Italian plum tomatoes
• 2 small green peppers, chopped
• 1 tablespoon salt
• 1 bay leaf
• Red wine
• 1/2 cup black olives

1. Make gashes in the tuna and insert garlic slices and anchovy fillets.
2. Rub well with oil and basil and let it stand 2 hours in the refrigerator.
3. Sear the tuna in olive oil.
4. Add the onions, tomatoes, peppers, seasonings and wine.
5. Cover and braise the fish 1 1/2 hours.
6. Add olives to the sauce and serve hot.
7. Or you may remove the fish to a serving dish, reduce the sauce and pour it around the fish.
8. Cool and chill.
9. Cut the fish in paper-thin slices and serve with the reduced sauce.

tuna, garlic, anchovy, olive oil, basil, onions, tomatoes, green peppers, salt, bay leaf, red wine, black olives

Taken from www.epicurious.com/recipes/food/views/cold-tuna-nicoise-20004 (may not work)