b'Tuna Steaks with Peperonata SauceNICK STELLINOServes 6Here is an unusual pairing featuring a sauce thats reserved mostly for use with Italian sausages. The sauce is surprisingly good with tuna steaks. You should try it with chicken as well.6 tuna steaks, each 6 ounces and about 1 inch thickW teaspoon saltW teaspoon pepper1 teaspoon paprika3 tablespoons Pompeian Extra Light Olive OilFOR THE PEPERONATA SAUCE (yields 2 cups):3 tablespoons Pompeian Extra Virgin Olive Oil8 large garlic cloves, thickly slicedV teaspoon red pepper flakes (optional)V cup onion, finely diced1 red bell pepper, cut into V-inch dice1 green bell pepper, cut into V-inch dice1 yellow bell pepper, cut into V-inch diceV pound diced prosciutto or ham Salt and pepper to tasteX cup Marsala wine, or port1 tablespoon chopped fresh parsley, plus extra for garnish1 tablespoon chopped fresh thyme2 cups chicken stock 1 cup creamTO PREPARE THE TUNA STEAKS:Make the Peperonata Sauce (see below) and keep warm.Sprinkle each tuna steak with salt, pepper and paprika; brush with some of the extra light olive oil. Cook on a grill over medium-high heat for 2 to 3 minutes per side. Alternatively, place the olive oil remaining after brushing the steaks in a saut pan and heat over high heat until it starts sizzling. Then reduce the heat to medium and cook the tuna steaks in the oil, 2 minutes per side.The above cooking times should give you a medium-rare center; if you like your tuna well done, continue cooking it a bit longer.128'