Tuna with Chunky Fennel, Bell Pepper and Orange Sauce

1/4 cup plus 1 Tbsp. olive oil
1 large fennel bulb, trimmed, cut into 1/4 inch pieces
1 red bell pepper, cooked, cut into 1/4 inch pieces
1 yellow bell pepper, cooked, cut into 1/4 inch pieces
1/2 red onions, cooked, cut into 1/4 inch pieces
4 cloves garlic, minced
1 1/2 tsps. orange zest
2 Tbsps. capers, drained
4 tuna steaks, 3/4 inch thick, about 6 ozs. each

Heat 4 cup oil in a heavy nonstick skillet over medium-high heat. Saute
fennel, bell peppers, onion, and garlic about 7 minutes, until tender. Add
orange juice and orange peel and cook 1 minute. Mix in capers. Season with
salt and pepper to taste. Prepare barbecue (high heat) or turn on broiler.
Brush tuna with remaining oil. Season with salt and pepper to taste. Cook
2 to 3 minutes per side for medium doneness. Cut tuna diagonally into 1/2
inch thick slices. Place on plates and spoon sauce over.
Serves 4.

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