TUNA PROVENCAL

3 teaspoons olive oil (extra virgin preferred)

2 anchovy fillets; drained, rinsed & minced (optional)

1 clove garlic; minced

2 red bell peppers; cut into 1/4-inch strips

1 large onion; cut into 1/8-inch slices

1 (28 oz.) can tomatoes; drained & chopped

1/2 cup pitted, black olives; coarsely chopped

1/2 teaspoon dried parsley

1/2 teaspoon dried oregano

salt & pepper; to taste

1 (1 1/4 lb) tuna steak; cut into 4 pieces

1. Preheat oven to 425 degrees.

2. In a 10" or 12" non-stick skillet, heat 2 teaspoons oil over low heat. Add anchovies and garlic and cook, stirring and mashing, until anchovies liquefy and garlic colors, 3 to 5 minutes.

3. Add bell peppers and onion; increase heat to medium. Cook, stirring occasionally, until onion begins to soften and brown, 5 to 7 minutes. Add tomatoes and cook, stirring occasionally, for 5 minutes. Stir in olives, parsley and oregano. Season with salt and pepper. Spoon vegetable mixture into a 1 1/2 or 2 quart shallow baking dish.

4. Rinse and wipe skillet dry. Add remaining 1 teaspoon oil and heat over high heat. Season tuna with salt and pepper. Sear on both sides, until nicely browned, 2 to 3 minutes per side.

5. Nestle tuna in vegetable mixture. Bake until cooked to desired doneness, about 6 minutes for medium-rare, a few minutes longer to cook through. Garnish with parsley. Serve immediately.

Yields 4 servings

CALORIES: 280; PROTEIN: 37g; FAT: 8g; CARBS: 16g; FIBER: 3g; CHOL: 67mg; SODIUM: 660mg.

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