Tuna with Tomatoes and Black Olives
- One 35-ounce can Italian plum tomatoes, drained and chopped
- 1/3 cup red wine vinegar
- 2 bay leaves
- 1/4 cup coarsely chopped pitted black olives, such as Gaeta
- Four 6-ounce tuna steaks, about 1 inch thick
- Salt and freshly ground pepper
- 2 tablespoons extra-virgin olive oil
- 3/4 cup dry red wine
- In a medium saucepan, combine the tomatoes, vinegar and bay leaves and bring to a boil.
- Reduce the heat to moderate and simmer, stirring, until the sauce is thick, about 35 minutes.
- Stir in the olives and remove from the heat.
- Season the tuna steaks with salt and pepper.
- In a large skillet, heat the olive oil until shimmering.
- Add the tuna and cook over moderately high heat until well browned, about 4 minutes per side.
- Transfer the tuna to a plate.
- Add the wine to the skillet and boil until reduced by one-third, about 4 minutes.
- Add the tomato sauce, cover and simmer until thickened, about 15 minutes.
- Return the tuna steaks to the skillet, cover loosely and simmer for 5 minutes.
- Discard the bay leaves and season the sauce with salt and pepper.
- Set the tuna steaks on plates and spoon the sauce on top.
- Serve hot or at room temperature.
italian plum tomatoes, red wine vinegar, bay leaves, black olives, tuna, salt, extravirgin olive oil, red wine
Taken from www.foodandwine.com/recipes/tuna-with-tomatoes-and-black-olives (may not work)