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Tuna and Mussels with Tomato and Black Olives

( for 4)

700g (1 lb. 8 oz.) Fresh Tuna
700g ( 1 lb. 8 oz.) Mussels
1 glass white wine
1 Red Pepper
Olive Oil for cooking
2 Medium Onions
350g (12 oz.) Ripe Vine Tomatoes
1 Tablespoon Tomato Puree
1 Tablespoon Wine Vinegar
1 teaspoon Sugar
Salt and Black Pepper
12 small black stoned olives
8 peeled cloves Garlic.
Heat the oven to 220 C, 425 F, Gas 7
Slice the Onions and the red pepper and soften in olive oil on a gentle heat in a covered pan for 5 to 6 mts.
Chop the tomatoes roughly and add to the pan.
Add the tomato Puree. Vinegar, sugar, salt and pepper and simmer together until the tomatoes are soft.
Put the mussels in a pan with a glass of white wine.
Put on a lid and cook until all the mussels are open.Discard the shells and strain the juice into the tomato mixture.
Cut the tuna into 1 inch cubes. Fry these in a little olive oil until browned on all sides.
Pour the tomato/pepper mixture into a small roasting tin or other flat oven proof dish.
Put the pieces of Tuna, the Black Olives and the Peeled Garlic Cloves in with the tomato mixture.
Bake these in the oven for 30 mts.
(Or you can do all this in the morning if you want and just finish from this 30 mts before eating)

If you steam some potatoes until just tender, slice into thick slices.put these on a baking tray with a painting of Olive oil and pop into the oven at the same time as the Tuna they should be nice and crisp just as the tuna is ready.



April 14, 2006 09:11 PM | 0 Comments
  Martin Dwyer
Consultant Chef