1. Preheat oven to 350°F. 2. Brush the sides and bottom of a baking dish with some of the olive oil; if using a slow cooker, simply brush the bottom and lower part of the cooking bowl. 3. Scatter the onions on the bottom of the baking dish. 4. Season with salt and pepper; use sea salt for authenticity or kosher salt. 5. Layer potato slices to cover then onions, then season lightly. 6. Alternate as needed until all onions and potatoes are used up. 7. Put the tuna steaks on top of the last layer, then cover with the tomato halves, cut side down. 8. Add the garlic cloves, then pour in the water. 9. Pour the remaining olive oil and red wine vinegar over the tomatoes, then sprinkle the mint and parsley over the entire top. 10. Season as taste dictates with salt and pepper. 11. Cover the baking dish (aluminum foil if the dish doesn't have a cover). 12. Bake until the potatoes are fork tender (usually around 45-60 minutes). 13. Let rest for 10 minutes, serve hot. ---------------------------------------------------------------------------
Nutrition
Ingredients
