Baked Albacore Tuna with Fresh Herbs and Capers and Salsa - alive magazine

Ingredients

• 6 - 1/3 lb (140 g) Pacific, trawl-caught albacore tuna steaks (you may substitute halibut, if you prefer)
• 1 medium onion, sliced
• 2 cloves garlic, minced
• 2 whole anchovies
• 1 tsp (5 mL) fresh rosemary
• 1 tsp (5 mL) dried oregano
• 1/2 cup (125 mL) fresh mint leaves
• Salt, to taste
• 1 pinch black pepper
• 1 Tbsp (15 mL) butter
• 1/4 cup (60 mL) olive oil
• 1/2 cup (125 mL) fish stock
• 1/2 cup (125 mL) red wine, preferably Syrah
• 3 Tbsp (45 mL) red wine vinegar
• 1/2 tsp (2 mL) sugar
• 1/2 lemon, juiced
• 1/4 cup (60 mL) extra-virgin olive oil
• 1 clove garlic, minced
• 1 tsp (5 mL) fresh oregano, chopped
• 2 Tbsp (30 mL) fresh parsley, chopped
• 1 Tbsp (15 mL) fresh mint
• 1 tsp (5 mL) fresh thyme leaves
• 1/2 tsp (2 mL) fresh rosemary
• 2 Tbsp (30 mL) capers, rinsed