Ingredients

1 pound fresh tuna steaks, 1 inch thick

1 small onion, chopped

2 cloves garlic, minced

1 tablespoon extra-virgin olive oil

2 pounds roma tomatoes, seeded and chopped, or one 28-ounce can diced tomatoes, drained

1/2 cup dry white wine

1/4 to 1/2 teaspoon crushed red pepper

1/4 cup pitted ripe olives

2 tablespoons capers, rinsed and drained

2 tablespoons chopped fresh basil or 2 teaspoons dried basil, crushed

1/4 teaspoon kosher salt

1/8 teaspoon freshly ground black pepper

1 tablespoon lemon juice

Preparation

  1. Thaw tuna, if frozen. Cut tuna into 4 portions, if necessary. Rinse tuna; pat dry with paper towels. Set aside.
  2. In a large skillet cook onion and garlic in hot oil over medium heat until onion is tender. Add tomatoes, wine, and crushed red pepper. Bring to boiling; reduce heat. Simmer, uncovered, for 7 minutes. Add olives, capers, and dried basil; cook for 3 minutes more.
  3. Sprinkle tuna with kosher salt and black pepper. Add tuna to skillet on top of tomato mixture. Cover and cook over medium heat for 5 minutes. Uncover and cook for 10 to 15 minutes more or until tuna flakes easily when tested with a fork and is slightly pink in the center.
  4. Transfer tuna pieces to 4 serving plates. Spoon tomato mixture over tuna. Sprinkle with fresh basil. Drizzle with lemon juice.