Step 1:In medium saucepan, combine 1/2 cup olive oil with parsley, red peppers, scallions, 2 tbsp. lemon juice, capers, oregano, and salt. Simmer over low heat 5 minutes, stirring occasionally, to blend flavors. Remove from heat and set aside.

Step 2:Place tuna in a single layer in a glass baking dish. Drizzle remaining 1/4 c up olive oil and 2 tbsp. lemon juice over fish. Season with pepper. Turn to coat both sides. Cover with plastic wrap and marinate at room temperature 30 minutes.

Step 3:Prepare a hot fire. Place fish on an oiled grill set 4 to 6 inches from coal s. Reheat sauce by placing saucepan on side of grill. Grill tuna, turning once, until opaque throughout but still moist, about 8 to 10 minutes. Transfer to a serving plate and spoon sauce over each steak.

Step 1:In shallow dish or plastic food storage bag, combine flour, salt and pepper; mix well. Add beef; toss to coat. Remove beef from bag; place on plate. In small bowl, combine broth and remaining flour mixture from bag; blend well. Set aside.

Step 2:Spray medium nonstick skillet with nonstick cooking spray. Add oil; heat over high heat until hot. Add beef; cook and stir 2 minutes. Reduce heat to medium-high. Add onion; cook and stir 2 minutes. Add mushrooms; cook 4 minutes stirring occasionally. Stir in broth mixture; bring to a boil. Reduce heat; simmer 5 minutes to blend flavors. Remove skillet from heat; stir in sour cream.

Step 3:Serve over cooked egg noodles or rice.

Step 1:Cut steak into serving size portions. Place half the steak in Crockpot. Arrange green peppers on steak. Place remaining steak on top.

Step 2:Mix remaining ingredients and pour over meat. cover and cook on Low setting for 8 to 10 hours, or high for 4 to 5 hours.