2 thick tuna steaks (at least an inch thick)
4 cloves garlic, chopped
1 large onion, diced
1 yellow pepper, seeded and chopped
1 red pepper, seeded and chopped
1 green pepper, seeded and chopped
1 jalapeno pepper, halved, seeded and finely chopped
2 or 3 sprigs of dill
1/4 cup extra virgin olive oil

Preheat oven to 350°F.

Line a 10" by a few inches deep baking tray with aluminum foil tucking it into all corners. Cut enough foil to leave a large overlap; this will fold back across the tray.

Evenly distribute a few tablespoons of olive oil in the tray. Cut the tuna almost in half horizontally, leaving an inch or so to hold the fish together.

Evenly stuff each steak with a diced clove of garlic in each. Place steaks in the tray. Evenly distribute onion, peppers, jalapeno pepper and garlic into the tray, covering the steaks.

Place a sprig of dill on top of each steak. Drizzle remaining olive oil over the steaks and the veg, amount of oil to use is personal preference, this makes an excellent "gravy" when cooked. Fold the foil over the tray being sure to cover tuna and loosely tuck it in.

Place in the oven for about 40 minutes, for thicker steaks about 45/50 minutes (or just until done to your taste).

Remove and serve on a bed of white rice. Drain stock from tray and serve.

Makes 4 servings. Homemade garlic bread and a black grape salad accompany this meal superbly.

Submitted by: Ross Nolan