Ingredients

The following ingredients have 4 Servings
  • 6 tbsp olive oil
  • 1 large yellow onion (chopped)
  • 3 cloves garlic (2 minced and 1 crushed)
  • 1 cup whole tomatoes (We love San Marzano, drained and chopped)
  • 8 basil leaves (fresh, roughly chopped)
  • 2 tbsp flat-leaf parsley (fresh, chopped, plus more for garnish)
  • 4 tuna steaks (each about 1/2 lb)
  • Kosher (or Sea salt and freshly ground pepper)
  • 1 cup black olives (pitted, left whole, or, sliced/chopped)
  • 4 tsp capers (rinsed)

Instruction

  • In a large skillet over medium heat, warm 3 tablespoons of the olive oil.
  • Add the onion and saute until it begins to soften, about 3 minutes.
  • Add the minced garlic and saute until golden, about 2 minutes longer.
  • Stir in the tomatoes, basil and 2 tablespoons of the parsley and cook, uncovered, stirring occasionally, until slightly thickened, about 15 minutes.
  • Remove from heat and set aside.
  • Lightly season the tuna steaks on both sides with salt and pepper.
  • In another skillet, large enough to hold the fish in a single layer, warm the remaining 3 tablespoons olive oil over medium heat.
  • Add the crushed garlic and cook, stirring often, until golden, about 2 minutes. Remove and discard the garlic.
  • Add the tuna steaks to the skillet, raise the heat to medium-high, and cook, turning once, until lightly browned on both sides, about 2 - 3 minutes per side.
  • Pour the reserved sauce directly over the fish, reduce the heat to low, and add the olives and capers, and cook for another 5 minutes (sauce will thicken a little more).
  • Transfer tuna steaks and sauce to plates and garnish with parsley.