50+ Friends Club Cookbook
Fish

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Baked Fresh Tuna

From the Kitchen of: Shelley Sparks

1-3/4	lb.	Fresh Tuna Steaks
4	Med.	Tomatoes, peeled
2	Tbsp.	Olive Oil
1/2	C.	Vermouth, dry
		Pepper, freshly ground
1	tsp.	Basil, crumbled
1	lg	Red Onion, Sliced

• Preheat oven to 425 degrees.
• Rub the tuna steaks with the olive oil.
• Season lightly with pepper.
• Sauté the onion in the remaining oil in a skillet until it is limp.
• Add the chopped tomatoes and the vermouth. Cook briefly.
• Put the steaks in a shallow baking dish. Pour on the onion-tomato mixture.
• Bake 12-15 minutes, depending on the thickness.
• Sprinkle with basil.
• 4 servings