Pepper Stew with Tuna

Peel onion and dice. Rinse and halve bell peppers, remove seeds and ribs and cut into small pieces. 

Peel garlic and cut into sticks. Cut anchovy fillets into pieces. Prick tuna with a sharp knife several time, coat with, oil, garlic and anchovies and season with salt and pepper. 

Heat 4 tablespoons of olive oil in a pan, cook tuna on all sides and remove from pan. Add onion, olives and vegetables into the pan and saute, stirring, for 5-6 minutes.

Add wine and 125 ml (approximately 1/2 cup) of water to the pan and simmer briefly. Season with salt and pepper and return tuna to the pan. Simmer, covered, for about 40 minutes on low heat. Turn tuna over occasionally. Add water or wine, if necessary. Cut tuna into slices with a sharp knife.