This tuna fish is great in an antipasto served alongside roasted red peppers and olives.

Ten Ounces Of Fresh Tuna Steak

Two Sprigs Of Fresh Oregano Left Whole

Two Whole Peeled Garlic Cloves

1/2 Cup Of Olive Oil

The Juice Of 1/2 Lemon

Two Teaspoons of Red Wine Vinegar

1/2 Teaspoon Of Coarse Sea Salt

A Pinch Of Ground Black Pepper

Preheat the oven to 325 degrees.

Into a baking dish, add the tuna steak, the garlic cloves, and the oregano. Sprinkle the sea salt and black pepper on the top of the tuna steak. Cover the baking dish tightly with aluminum foil. Put the dish into the oven and roast the tuna for one hour. Remove and let the tuna cool for 20 minutes.

Take the tuna steak out of the baking dish. Flake the tuna into 1/2 inch pieces. Remove the oregano sprigs and discard them. Leaving the olive oil and the garlic in the baking dish, mash the roasted garlic with a fork until a paste is formed. Into the same olive oil that the tuna was cooked in, add the lemon juice and the red wine vinegar. Mix well. Add the tuna pieces back to the baking dish and mix again. Note: This tuna fish can be stored in a glass jar and refrigerated for a week.