Tuna Steaks With Tomatoes, Capers and Basil

Ingredients

• 6 tablespoons extra-virgin olive oil
• 2 cups onions, chopped
• 2 garlic cloves, minced
• 1 lb plum tomato, coarsely chopped
• 1 cup fresh basil leaf, loosely packed
• 1 1/2 tablespoons capers, rinsed, drained
• 24 ounces ahi tuna steaks (each about 1 inch thick)

Directions

1. 1

   Heat 3 tablespoons extra-virgin olive oil in heavy large skillet over medium heat.

2. 2

   Add onions; sauté until tender, about 5 minutes.

3. 3

   Add garlic; sauté until golden, about 3 minutes.

4. 4

   Stir in tomatoes, basil, and capers.

5. 5

   Simmer uncovered until mixture thickens, stirring occasionally, about 15 minutes.

6. 6

   Meanwhile, heat remaining 3 tablespoons oil in another heavy large skillet over medium heat.

7. 7

   Sprinkle fish with salt and pepper.

8. 8

   Add fish to skillet and cook until light brown at edges but pink in center, about 3 minutes per side.

9. 9

   Pour in tomato mixture.

10. 10

    Simmer until fish is opaque in center, about 5 minutes longer.

11. 11

    Serve fish immediately.