Tuna With Tomato Caper Basil Sauce

• 4 tuna steaks, about 1-inch thick
• 6 tablespoons olive oil, divided
• 2 cups onions, chopped
• 2 garlic cloves, minced
• 1 lb roma tomato, seeded and coarsely chopped
• 1 cup basil leaves, thinly sliced
• 1 1/2 tablespoons capers, rinsed and drained
• salt and pepper

1. Heat 3 TBS oil in a large deep skillet over medium heat; add the onions and saute about 5 minutes until soft.
2. Add the garlic and cook an additional 2 minutes, then add in the tomatoes, basil and capers, stirring well to combine.
3. Simmer, uncovered for 15 minutes; mixture will thicken.
4. Remove sauce to a bowl and set aside.
5. Wipe out the sauce pan, then heat with remaining 3 TBS of oil over medium heat.
6. Salt and pepper fish to taste, then place in the pan when oil is hot.
7. Cook fish about 3 minutes per side (fish should be light brown at edges but still pink inside).
8. Pour the tomato mixture over the fish and simmer for about 5 minutes, then serve immediately!

tuna, olive oil, onions, garlic, roma tomato, basil, capers, salt

Taken from www.food.com/recipe/tuna-with-tomato-caper-basil-sauce-126666 (may not work)