Tomato-Braised Tuna

Tuna is caught in the waters off Sicily, and in this recipe the gentle heat of the slow cooker glorifies this meaty fish while keeping it fairly rare. The herbs and tomatoes make a delicious sauce that you’ll want to soak up with a piece of Italian bread.

Makes 4 to 6 servings.

11/2- to 2-pound tuna fillet in one thick slice

1/4 cup olive oil, divided

1/2 small red onion, chopped

3 cloves garlic, minced

15.5-oz can diced tomatoes

1 teaspoon fresh basil, chopped

1/4 teaspoon dried oregano

1/2 teaspoon dried rosemary

3 tablespoons capers, drained and rinsed

2 tablespoons fresh parsley, chopped

1 bay leaf

Salt and pepper to taste

1. Soak tuna in cold water for 10 minutes. Pat dry with paper towels.

2. Heat 2 tablespoons of the oil in a large skillet over medium-high heat. Add onion and garlic and cook, stirring frequently, for 3 minutes, or until onion is translucent. Scrape mixture into the slow cooker. Add diced tomatoes, basil, oregano, rosemary, capers, parsley, and bay leaf to the slow cooker and stir well. Cook on Low for 2 to 3 hours or on High for about 1 hour.

3. Heat remaining oil in the skillet over medium-high heat. Add tuna, and brown well on both sides. Add tuna to the slow cooker, and cook on Low for an additional 2 hours or on High for an additional hour or 90 minutes. Tuna should be cooked but still rare in the center. Remove and discard bay leaf, season to taste with salt and pepper, and serve hot.