Tuna Steaks, With Anchovy Tomato Sauce

• 2 tuna fish steaks (about 1 1/2 pounds total weight)
• Juice of 1 lemon
• 3 tablespoons olive oil
• 1 medium onion, sliced
• 2 garlic cloves, minced
• 2 anchovies
• 1 cup chicken stock
• 1 cup canned plum tomatoes
• 1 teaspoon tomato paste
• 1 cup dry red wine
• Coarse salt and freshly ground pepper to taste
• 2 tablespoons chopped fresh parsley leaves
• 2 tablespoons capers

1. Wipe the tuna steaks dry with paper towels.
2. Squeeze the lemon juice over the steaks and sprinkle them with half the olive oil.
3. Leave to marinate while you prepare the sauce.
4. Heat the remaining oil in a large heavy frying pan.
5. Saute the onion and garlic until soft.
6. Mash the anchovies into a paste and add.
7. Cook for two minutes.
8. Add the chicken stock, tomatoes, tomato paste and red wine.
9. Season with salt and pepper and simmer gently, uncovered, for 30 to 40 minutes.
10. The sauce should be thick but if it gets too dry, add a little more wine or water.
11. Place the tuna steaks in the pan with the sauce.
12. Cover and cook for five minutes.
13. Turn over, cover, and cook another five minutes, or until done.
14. Do not overcook.
15. Garnish with parsley and capers and serve.

fish, lemon, olive oil, onion, garlic, anchovies, chicken stock, tomatoes, tomato paste, red wine, salt, parsley, capers

Taken from cooking.nytimes.com/recipes/798 (may not work)