Tuna Provencal



6, 6 oz. tuna steaks
¼ C Olive oil
4 C Garlic, fine chopped
1C Onion, diced
1C Yellow bell pepper, diced
2C Tomato, diced
1C Calamata olives, chopped
1C Green olives, chopped
1C Basil chiffonade
2 C White wine
3/4 C Romano cheese, freshly grated
Basil sprigs
Salt, fresh cracked black pepper


Season tuna. Heat olive oil in a large sauté pan. Start to sauté the garlic and onions for 3 minutes. Add bell pepper and sauté for 3 more minutes. Add tomatoes and olives and sauté for an additional 5 min. Add wine and allow to reduce by half. Add romano and the basil, toss. Sear the tuna in olive oil very quickly and remove. The Tuna will be rare. Place some of the Provencal mixture on a plate and place tuna on top. Place more Provencal on top of tuna. Garnish with romano shavings and fresh basil sprigs.
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