Preparation / Directions:
* 1 sprig parsley, 1/2 teaspoon thyme, 1 bay leaf, 7 black peppercorns, tied in cheesecloth
1. Immerse tuna in boiling salted water with lemon juice; simmer 5 minutes.
2. Drain and rinse steaks under cold water.
3. Heat oil in large skillet or Dutch oven; add tuna and remaining ingredients except olives and minced parsley. Heat to a boil.
4. Reduce heat and simmer, uncovered, 10 to 15 minutes, or until tuna is fork-tender.
5. Remove tuna and vegetables with slotted spoon to warm serving platter.
6. Reduce pan liquids to 3/4 cup by boiling rapidly over high heat.
7. Remove and discard bouquet garni; season to taste with salt and pepper.
8. Pour sauce over tuna; garnish with olives and minced parsley.
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