Tuna Steaks Sicilian
|Olive oil flavored vegetable cooking spray||1|
|Garlic||3 Clove (15 gm), minced|
|Canned no salt added tomato sauce||8 Ounce (1 Can)|
|Chopped plum tomatoes||2 Cup (32 tbs) (About 4 Medium)|
|Chopped fresh parsley||1⁄4 Cup (4 tbs)|
|Dried whole oregano||1⁄2 Teaspoon|
|Crushed red pepper flakes||1⁄4 Teaspoon|
|Tuna steaks||24 Ounce (2 Pieces, 12 Ounce Each, 1 Inch Thick)|
|Sliced pimiento stuffed olives||14 Cup (224 tbs)|
Coat a large nonstick skillet with cooking spray; place over medium-high heat until hot.
Add garlic, and saute until lightly browned.
Add tomato sauce and next 4 ingredients; stir well.
Reduce heat, and simmer, uncovered, 5 minutes.
Spoon half of tomato mixture into an 11- x 7- x 2-inch baking dish; place tuna steaks on tomato mixture.
Spoon remaining tomato mixture evenly over steaks.
Sprinkle evenly with olives and capers.
Cover and bake at 350° for 40 minutes or until fish flakes easily when tested with a fork.
Transfer to a serving platter.
Garnish with fresh parsley sprigs, if desired.