Ingredients:
4 tuna steaks, about 1-inch thick
6 tablespoons olive oil, divided
2 cups onions, chopped
2 garlic cloves, minced
1 lb roma tomatoes, seeded and coarsely chopped
1 cup basil leaves, thinly sliced
1 1/2 tablespoons capers, rinsed and drained
salt and pepper
Directions:
Heat 3 TBS oil in a large deep skillet over medium heat; add the onions and saute about 5 minutes until soft.
Add the garlic and cook an additional 2 minutes, then add in the tomatoes, basil and capers, stirring well to combine.
Simmer, uncovered for 15 minutes; mixture will thicken.
Remove sauce to a bowl and set aside.
Wipe out the sauce pan, then heat with remaining 3 TBS of oil over medium heat.
Salt and pepper fish to taste, then place in the pan when oil is hot.
Cook fish about 3 minutes per side (fish should be light brown at edges but still pink inside).
Pour the tomato mixture over the fish and simmer for about 5 minutes, then serve immediately!
Servings: 4
Time preparation: 20 min.
Time total: 55 min.