Ingredients Jump to Instructions ↓

  1. 1/4 cup 59ml Olive oil

  2. 1 Onion - finely sliced

  3. 1 Garlic clove - sliced (large)

  4. 1/2 cup 118ml Dry white wine

  5. 1 Anchovies - (2 oz) - minced

  6. 4 cups 250g / 8.8oz Chopped seeded tomatoes

  7. 1/2 cup 118ml Roasted red peppers (from the jar) - cut 1/4" strips

  8. 1 1/2 lbs 681g / 24oz Fresh tuna - cut 1" dice Salt - to taste Freshly-ground black pepper - to taste

  9. 1 tablespoon 15ml Nonpareil capers

  10. 1 tablespoon 15ml Slivered Nicoise black olives

  11. 1/2 cup 20g / 0.7oz Fresh basil leaves - (packed) - cut with scissors

  12. 1/2 cup 118ml Toasted pine nuts - for garnish

Instructions Jump to Ingredients ↑

  1. Recipe Instructions In a deep skillet heat the olive oil. Add the onion and saute for a few minutes. Add the garlic and 2 tablespoons of the wine. Cover and cook for a few minutes or until tender. Add the anchovies and remaining wine and evaporate until reduced by half. Add the tomatoes and roasted peppers and simmer, over very low heat, uncovered while you start the rice and carrots. When the rice and carrots are almost done, add the tuna to the tomatoes, cover and simmer 2 to 3 minutes just to warm through (you want the interior rare or the dish will taste as if you used canned tuna). Uncover the skillet, add the capers and black olives and adjust the seasoning. Remove the skillet from the heat and stir in the basil. Serve over "Yellow Rice And Carrots" (see recipe) and garnish with pine nuts. This recipe yields 4 servings.


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