Tuna With Olives and Tomatoes

Submitted by Anissa Wolf

"from Williams-Sonoma "The Essentials of Slow Cooking.""

 

• Ready In: 25mins
• Ingredients: 13
• Yields: 4 tuna steaks
• Serves: 4

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

directions

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.