Stove Top Fresh Tuna Stew

1. 1

   In a deep skillet heat the olive oil.

2. 2

   Add the onion and saute for a few minutes.

3. 3

   Add the garlic and 2 tablespoons of the wine.

4. 4

   Cover and cook for a few minutes or until tender.

5. 5

   Add the anchovies and remaining wine and evaporate until reduced by half.

6. 6

   Add the tomatoes and roasted peppers and simmer, over very low heat, uncovered while you start the rice and carrots.

7. 7

   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).

8. 8

   Uncover the skillet, add the capers and black olives and adjust the seasoning.

9. 9

   Remove the skillet from the heat and stir in the basil.

10. 10

    Serve over rice and carrots and garnish with pine nuts.

* Per serving · 4 servings · Values may vary.