Serves: 4
Total Calories: 183

2 tablespoons olive oil
1 1/2 pounds fresh tuna (1 inch thick), cut into 1 1/2-inch pieces
salt and freshly ground black pepper to taste
1 large red or green bell peppers, cut into bite-size pieces
1 cup canned peeled tomato, drained and chopped
1 clove large garlic, finely chopped
6 fresh basil leaves, torn into bits
1 (16-ounce) can cannellini beans, rinsed and drained, or 2 cups cooked dried beans

1 Heat the oil in a large skillet over medium heat. Pat the tuna pieces dry with paper towels. When the oil is hot, add the tuna pieces without crowding the pan. Cook until the pieces are lightly browned on the outside, about 6 minutes. Transfer the tuna to a plate. Sprinkle with salt and pepper.

2 Add the bell pepper to the skillet and cook, stirring occasionally, until it begins to brown, about 10 minutes. Add the tomato, garlic, basil, and salt and pepper. Bring to a simmer. Add the beans, cover, and reduce the heat to low. Cook for 10 minutes.

3 Stir in the tuna and cook until the tuna is slightly pink in the center, about 2 minutes more, or until done to taste. Test for doneness by making a small cut in the thickest part of the fish. Serve hot.

From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 4
Total Calories: 183
Calories from Fat: 66

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