1 red bell pepper, roasted, seeded and julienned (can use jarred peppers)
2 garlic cloves, minced
1 tsp. finely chopped oregano
1 tsp. finely chopped basil
1 tbsp. unsalted butter
2 (8 oz.) slices fresh tuna, cut from center
1 sm. green chili, seeded and finely chopped (canned El Paso can be used)
2 thin slices red onion
Salt and pepper to taste

Preheat oven to 425 degrees. Cut 2 pieces foil into large heart or triangle shapes. Place tuna slice in center of foil. Top with roasted pepper, then add chili and red onion and sprinkle with salt and pepper. Dot top of vegetable mixture with small pieces of butter.

Fold foil in half over fish. Overlap edges, holding down creased edges with one index finger, using the other thumb and index finger to pinch and fold. Tuck under excess and place on baking sheet. Bake for 15 minutes. Serves 2.