St. Nicholas Tuna Casserole

• 675g/1½lbs fresh tuna
• 2 green peppers, finely chopped
• 1 large tin of plum or chopped tomatoes
• 100g/4oz button mushrooms
• 2 glasses St. Nicholas Red Wine
• 1tsp oregano (dried)/1tbs chopped oregano (fresh)
• 1tsp marjoram (dried)/1tbs chopped marjoram (fresh)
• 2tbs chopped parsley (fresh)
• 25g/1oz butter
• 3tbs olive oil
• plain flour
• salt and freshly ground black pepper
  

  Method:

  1. Rinse the fish under running water; dry it, cut it up into chunks and roll it in flour.
  2. Heat oil and butter together in a pan and fry the fish briefly, turning once.
  3. Add the peppers, tomatoes and mushrooms and cook for a couple of mins before adding the remaining ingredients.
  4. When heated through transfer to a casserole dish and place in a preheated oven (Mark 4/180°C/350°F) for approximately 45 minutes or a 160°C fan oven for approximately 40 minutes.

     Serve with hot seasonal vegetables or fresh crusty bread and a green salad.

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