Tuna With Tomato-Caper Sauce

• 2 tuna steaks (such as albacore or yellowfin; each about 6 oz. and 1 in. thick)
• Salt and pepper
• 1 tablespoon olive oil
• 1 onion (8 oz.), peeled, halved lengthwise, and thinly sliced
• 1 can (14 1/2 oz.) crushed tomatoes in puree
• 1/2 cup dry red wine
• 3 tablespoons balsamic vinegar
• 1 tablespoon drained capers
• 1 teaspoon dried oregano

1. Rinse tuna steaks and pat dry. Sprinkle lightly all over with salt and pepper. Pour oil into a 10- to 12-inch nonstick frying pan over high heat. When hot, add onion and stir frequently until limp, about 5 minutes.
2. Push onion to side of pan and add tuna steaks. Cook, turning once, just until browned on both sides, 3 to 4 minutes total. Stir in crushed tomatoes, wine, vinegar, capers, and oregano.
3. Reduce heat to maintain a simmer, cover, and cook until tuna is no longer pink in the center (cut to test), about 15 minutes. Transfer tuna to plates and top equally with sauce.

tuna, salt, olive oil, onion, tomatoes, red wine, balsamic vinegar, capers, oregano

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