Tuna Puttanesca

• 1/4 cup chopped pimiento-stuffed olives
• 1 tablespoon capers
• 2 teaspoons bottled minced garlic
• 1 teaspoon fresh lemon juice
• 1 teaspoon anchovy paste
• 1/8 teaspoon crushed red pepper
• 1 (14.5-ounce) can diced tomatoes, drained
• 1 tablespoon olive oil
• 4 (6-ounce) tuna steaks
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 cup chopped fresh parsley

1. Combine first 7 ingredients.
2. Heat oil in a large nonstick skillet over medium-high heat. Sprinkle tuna with salt and pepper. Add fish to pan; cook 2 minutes on each side or until desired degree of doneness. Remove fish from pan; keep warm.
3. Add tomato mixture to pan; cook until thoroughly heated (about 2 minutes). Stir in parsley. Pour sauce over fish.

olives, capers, garlic, lemon juice, anchovy paste, red pepper, tomatoes, olive oil, tuna, salt, black pepper, parsley

Taken from www.myrecipes.com/recipe/tuna-puttanesca (may not work)