Tuna Provencale

• Ready In: 1 hr 5 mins
• Serves: 4

Ingredients

• 1 1⁄2 lbs tuna steaks
• 1⁄2 cup flour
•  salt and pepper
• 1  tablespoon  oil
• 1  tablespoon butter
• 1  cup  finely chopped green bell pepper
• 2  shallots, chopped finely
• 2  cloves garlic, chopped finely
• 1 (16 ounce) can diced tomatoes
• 4  ounces mushrooms, chopped
• 2  cups red wine
• 2  tablespoons  finely chopped fresh parsley leaves
• 1  teaspoon dried oregano, crushed
• 1  teaspoon  herbes de provence, crushed
• 4  cups  cooked white rice

Directions

1. Preheat the oven to 350°F.
2. Rinse the fish and pat it dry.
3. Cut into approximately 1 1/2-inch chunks.
4. Roll the fish in flour seasoned with salt and pepper.
5. Heat the oil and butter in a large skillet and brown the fish on all sides.
6. Add the peppers, shallots, garlic, tomatoes, and mushrooms and cook for about 3-4 minutes.
7. Add the remaining ingredients and heat through.
8. Transfer all ingredients to a large, covered casserole and bake for 45 minutes.
9. Serve hot with the rice.