Red Pepper Stew with Tuna

Ingredients

• 800 g fresh tuna (whole pieces)
• 4 anchovy fillets
• Salt
• freshly ground pepper
• 1 large white onion
• 3 red bell peppers
• 3 green bell peppers
• 4 Garlic cloves
• 5 tbsp black olives (pitted, finely chopped)
• olive oil
• 125 ml white wine
• 4 tbsp chopped parsley

Instructions

1. 1.

   Peel and dice the onion. Wash the peppers, halve them, remove seeds, and cut into strips. Then cut these into small pieces.

2. 2.

   Peel the garlic and first slice it thickly, then cut into sticks. Cut the anchovy fillets into pieces. Prick the tuna several times with a sharp knife, then pierce it with the garlic and anchovies. Season the tuna all over with salt and pepper.

3. 3.

   Heat 4 tbsp olive oil in a stew pot, brown the tuna all around, and remove it from the pot. Sauté the onion, olives, and vegetables in the oil while stirring for 5-6 minutes.

4. 4.

   Add wine and 125 ml water, breaking up the browned bits. Season the liquid with salt and pepper, place the tuna on top of the vegetables. Cover and simmer over low heat for about 40 minutes, turning occasionally. If needed, add more liquid (water or white wine). Slice the tuna with a very sharp knife; it will still break into pieces when sliced.

5. 5.

   Arrange the tuna pieces with the vegetables on plates, sprinkle with parsley, and serve immediately.