Tuna with Tomatoes and Capers

2 tbs grapeseed oil
6 cloves garlic, crushed
1 tin anchovy fillets in oil, drained
1 can diced tomatoes or tomato sauce
2 tsp dried oregano
1 tbs dried rosemary
1/4 cup capers, drained and rinsed
1 lb tomatoes, chopped (about 6 small)
1 tsp salt
1 tsp ground black pepper
2 to 4 tuna steaks  approx. 1" thick




In a large deep sauté pan, heat oil on medium.  Add garlic and cook until garlic starts to turn golden.
Add anchovies, mashing them with a spoon.  Add canned tomatoes, oregano and rosemary.  Bring to a boil, reduce heat and simmer 10 minutes.
Add capers, chopped tomatoes, salt and pepper.  Stir, then nestle tuna steaks into sauce, covering them slightly with the sauce.  Cook 5 minutes per side.  Serve or rice or noodles with pan sauce.

The recipe called for 4 tuna steaks, but I made them with 2 steaks and used the same quantity of ingredients for the sauce.

Spelt French Bread

1 cup lukewarm water
2 tsp active dry yeast
1 1/2 tsp sugar
1 tbs oil (I used rice bran)
1 1/4 tsp salt
4 to 4 1/2 cups spelt flour

Into a large mixing bowl (I used my Kitchenaid mixer) place water and yeast.  Add sugar and let sit for 5 minutes.  Add remaining ingredients.  Mix with a dough bar on low to incorporate ingredients.  Increase to medium speed until bread is kneaded and elastic, approximately 5 minutes.  The dough should be firm and slightly tacky to the touch.

Using floured hands, shape the dough into two even logs and place on a parchment lined baking sheet.  Let rise in a warm place until doubled in size, about 30 to 45 minutes.   Preheat oven to 375F.  For a light shine and crisp crust, brush the loaves with salt water just before baking.  dissolve 1 to 2 tsp salt in 1/4 cup warm water.  Brush on loaves with a pastry/basting brush.  Bake for 20 to 25 minutes or until light brown and bread makes a hollow sound when rapped.