Cold Tuna Niçoise Recipe
- 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
- Make gashes in the tuna and insert garlic slices and anchovy fillets. Rub well with oil and basil and let it stand 2 hours in the refrigerator.
- Sear the tuna in olive oil. Add the onions, tomatoes, peppers, seasonings and wine. Cover and braise the fish 1 1/2 hours. Add olives to the sauce and serve hot. Or you may remove the fish to a serving dish, reduce the sauce and pour it around the fish. Cool and chill. Cut the fish in paper-thin slices and serve with the reduced sauce.
