1 kg of tuna cut into slices
1/2 cup of olive oil
2 medium onions, sliced (200g)
1 yellow or green bell pepper, sliced (170g)
1 red bell pepper, sliced (170g)
1 clove of garlic, sliced thin
Salt and black pepper to taste
A sprig of rosemary, chopped
2/3 cup of orange juice
3 tablespoons of white wine vinegar
Leaf lettuce for garnish
1 blood orange, peeled, segmented, and pith removed for garnish
Parsley or cilantro for garnish
1 kg of tuna cut into slices
1/2 cup of olive oil
2 medium onions, sliced (200g)
1 yellow or green bell pepper, sliced (170g)
1 red bell pepper, sliced (170g)
1 clove of garlic, sliced thin
Salt and black pepper to taste
A sprig of rosemary, chopped
2/3 cup of orange juice
3 tablespoons of white wine vinegar
Leaf lettuce for garnish
1 blood orange, peeled, segmented, and pith removed for garnish
Parsley or cilantro for garnish
If the tuna slices are large, cut them in half
In a large skillet, heat 3 tablespoons of olive oil slightly
Fry one half of the fish 1 minute per side or until lightly browned and almost cooked through
Remove the fish with a slotted spoon
Cook the remaining fish the same way and place it in a serving dish
Add the remaining olive oil to the skillet and cook the bell peppers, onions, garlic, rosemary, salt, and black pepper, stirring occasionally, for 4-5 minutes or until the vegetables are almost cooked through
Add the orange juice and white wine vinegar
Let it simmer and cook slowly for 4 minutes
Pour over the fish
Let it cool and refrigerate overnight
Arrange on a serving dish lined with leaf lettuce
Garnish with blood orange segments and parsley or cilantro
Serves 8 as an appetizer
