• 3 tablespoons olive oil, divided 
• 1/4 cup chopped onion 
• 1/4 cup chopped green pepper 
• 2 large garlic cloves, minced 
• 1/4 cup dry red wine 
• 2 cans (15 ounces each) whole tomatoes, lightly crushed, with juices 
• 1 teaspoon dried
• marjoram leaves 
• 1 teaspoon dried basil leaves 
• 1 teaspoon dried parsley leaves 
• pepper to taste 
• 4 tuna medallions, 6 to 8 ounces each
• Freshly grated Parmesan cheese (on the side)

Directions

Heat a small saucepan or skillet over medium-high heat. Add 1 tablespoon of the olive oil. Add the onions and green peppers and sauté until softened, about 5 minutes. Add the garlic and sauté another minute. Add the wine, tomatoes, marjoram, basil, parsley, pepper. Simmer, uncovered, until the tomatoes have broken down and the sauce has thickened slightly. Remove from heat. 

Meanwhile, heat a large skillet over high heat. Add the remaining 2 tablespoons of oil. Season the tuna on both sides with salt and pepper. Sear until nicely borwned, about 2 minutes per side. Reduce heat to medium-low; add the sauce to the pan and let simmer about 2 minutes, or until tuna reaches the desired doneness. Serve immediately, placing some sauce on the serving plate and the tuna on top.

*For best results use fresh ingredients.