2 lbs. whole tuna
3 c. sherry wine
2 carrots, shredded
2 ribs celery, sliced thin

Preheat oven to 450 degrees. Slice tuna into quarter portions and marinate in sherry 15 minutes. Place tuna portions on tin foil and spread carrots and celery evenly over fish. Wrap loosely in foil for baking. Bake 10 minutes per inch of thickness. Serve on warm plate and garnish with lemon slices.