Tuna Puttanesca

• 6 ounces whole red onion or 5 ounces chopped, ready-cut onion (1 1/3 cups)
• 2 teaspoons olive oil
• 1 large clove garlic
• 4 oil-cured olives
• 1 teaspoon capers
• 1/2 teaspoon anchovy paste
• 1/4 cup dry red wine
• 8 ounces fresh tuna

1. Chop the onion, if necessary.
2. Heat a nonstick skillet, one large enough to hold all the ingredients, until it is very hot.
3. Reduce the heat to medium-high, and add the oil.
4. Saute the onion until it begins to soften and brown.
5. Put the garlic through a garlic press; pit and chop the olives, and add them and the garlic to the skillet.
6. Cook for about 30 seconds.
7. Stir in the anchovy paste and wine, and cook a few minutes more over very low heat, just to blend the ingredients.
8. Meanwhile, cut the tuna into bite-size chunks.
9. Add the tuna to the sauce, cooking until the pieces are browned on all sides, about 5 minutes.
10. Serve.

red onion, olive oil, clove garlic, oilcured olives, capers, anchovy paste, red wine, tuna

Taken from cooking.nytimes.com/recipes/1247 (may not work)