2 tablespoons olive oil
1 onion, thinly sliced
3 cloves garlic, minced
1 tablespoon dried oregano
1 teaspoon salt
1 teaspoon dried rosemary
1 teaspoon dried sage
3 (8 ounce) cans tuna fish, drained
1/8 cup olive oil
1/4 cup water
1 (8 ounce) can tomato paste with juice
1 teaspoon dried basil
1 teaspoon dried oregano
1 tablespoon dried orange zest
1 tablespoon fresh lemon juice
1/2 tablespoon chopped fresh parsley
1 teaspoon dried rosemary
Heat olive oil in a medium saucepan over medium heat. Saute onions and garlic in olive oil one minute. Stir in oregano, salt, rosemary, sage, tuna, olive oil, water, tomato paste with juice, basil, oregano, orange zest, lemon juice, parsley, and rosemary. Cook, stirring occasionally, until tuna flakes with a fork, about 1 minute. Remove tuna from paper bags and place on grill. Cook tuna, stirring occasionally, for 2 minutes.