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2 Tbs. olive oil
2 shallots, finely chopped
1 clove garlic, minced
1 cup bottled roasted red bell peppers, drained and chopped
1/8 tsp. cayenne pepper
1 cup recipe-ready crushed tomatoes
1-1/4 tsp. Italian herb seasoning
1 clove garlic, crushed
4 6 ounce tuna steaks
Heat half the oil in a heavy saucepan over medium heat. Sauté shallots, garlic, roasted peppers and cayenne 2-3 minutes or until shallots are softened. Add tomatoes and herbs. Increase heat to high. Boil mixture 3 minutes, stirring frequently until most of liquid has evaporated. Season with salt and pepper to taste. Remove from heat and keep warm. Heat remaining oil in a nonstick skillet over medium high heat. Cook garlic 30 seconds, then discard. Season tuna with salt and pepper to taste and sauté 3-4 minutes on each side or until fish is opaque throughout. Serve tuna with tomato sauce.
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