Tuna and peppers

We tasted this recipe in one of our holydays in Sardinia. We propose our version.
Clean and wash the peppers; pat dry with absorbent kitchen paper and cut them into thin strips.
Leave the pepper strips fry lightly in the olive oil in a non-stick frying pan, on a low flame, for about 10 minutes, stirring frequently.
Then add the onion slices, oregano and garlic (if you like). We prefer not to use garlic not to cover the real taste of tuna and peppers.
Cook for other 5 minutes.
At this point remove the vegetables from the pan with a skimming ladle and cook the tuna steaks in the fat of vegetables. Time cooking can vary from 10 to 15 minutes according to the thickness of the steaks. Turn over the steaks one or two times. Just before switching off the gas add the parsley and season to taste with salt and pepper.
Serve the fish warm.

Note

• - Use 1 or 2 tablespoons of dried parsley if you have no time to prepare fresh parsley

What's the right wine ?

Our suggestion is: Rapitalà Rosato (rosé wine from Sicily-Italy)