Tuna With Olives And Tomatoes

Total Time: 25 mins Cook Time: 25 mins

Ingredients

• 4 tablespoons olive oil
• 4 (6 ounce) tuna steaks, each 6 oz and 3/4 inch thick
• salt
• freshly ground pepper
• 1 yellow onion, thinly sliced
• 3 large garlic cloves, minced
• 1 (14 1/2 ounce) can diced tomatoes
• 1/2 cup full-bodied red wine, such as merlot
• 1/8 teaspoon red pepper flakes
• 1/3 cup green olives or 1/3 cup black olives
• 1 tablespoon small caper, rinsed and drained
• 2 tablespoons pine nuts, toasted
• 2 tablespoons finely shredded fresh basil

Recipe

• 1 in a large frying pan over high heat, warm 2 tablespoons olive oil. season tuna with salt and pepper. add to the pan and sear over high heat, turning once, just until golden (about 3 minutes). transfer to a plate and set aside.
• 2 add remaining oil to pan and reduce heat to medium-high. add onion and saute until softened, 3-4 minutes. add garlic and saute 30 seconds. stir in tomatoes, wine, red pepper, olives, and capers. cover and simmer about 5 minutes to blend flavors. stir in pine nuts.
• 3 return tuna to the pan, spooning the sauce over it. cook, occaisionaly spooning sauce back over tuna, until tuna is opaque throughout and the sauce is slightly reduced, 7-10 minutes.
• 4 transfer tuna steaks and sauce to warmed plates and sprinkle with basil. serve at once.