4 6oz pieces of fresh tuna
3/4 cup olive oil
4 ea roma tomato
1 Tbl chopped garlic
Cut tomatoes in half, then place in a dish just large enough to hold them all. Mix
together olive oil with herbs and spices, then pour all of it into the tomato pan. Slow
roast at 225 degrees for 2 hours. When done, strain out the oil and reserve in a small saucepan. Set the tomatoes aside. Heat the oil on the stove top over medium low heat for about 4 minutes. Place tuna portions in the oil and cook for about 10 minutes. Serve topped with a few of the tomatoes and herbs.