Cold Tuna Nicoise

Name: Cold Tuna Nicoise
Ingredients: 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

12 ingredients

9 steps

Ingredients

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

Directions

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.