Sicilian Tuna Steak

• 1 pound fresh tuna steaks, 1 inch thick
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 tablespoon extra-virgin olive oil
• 2 pounds roma tomatoes, seeded and chopped, or one 28-ounce can diced tomatoes, drained
• 1/2 cup dry white wine
• 1/4 to 1/2 teaspoon crushed red pepper
• 1/4 cup pitted ripe olives
• 2 tablespoons capers, rinsed and drained
• 2 tablespoons chopped fresh basil or 2 teaspoons dried basil, crushed
• 1/4 teaspoon kosher salt
• 1/8 teaspoon freshly ground black pepper
• 1 tablespoon lemon juice

1. 1. Thaw tuna, if frozen. Cut tuna into 4 portions, if necessary. Rinse tuna; pat dry with paper towels. Set aside.
2. 2. In a large skillet cook onion and garlic in hot oil over medium heat until onion is tender. Add tomatoes, wine, and crushed red pepper. Bring to boiling; reduce heat. Simmer, uncovered, for 7 minutes. Add olives, capers, and dried basil; cook for 3 minutes more.
3. 3. Sprinkle tuna with kosher salt and black pepper. Add tuna to skillet on top of tomato mixture. Cover and cook over medium heat for 5 minutes. Uncover and cook for 10 to 15 minutes more or until tuna flakes easily when tested with a fork and is slightly pink in the center.
4. 4. Transfer tuna pieces to 4 serving plates. Spoon tomato mixture over tuna. Sprinkle with fresh basil. Drizzle with lemon juice.

tuna, onion, garlic, extravirgin olive oil, roma tomatoes, white wine, red pepper, olives, capers, fresh basil, kosher salt, freshly ground black pepper, lemon juice

Taken from www.epicurious.com/recipes/member/views/sicilian-tuna-steak-50176520 (may not work)