INGREDIENTS
2 TBS olive oil, divided
1 large onion, chopped
2 cloves garlic, crushed
1 1/2 cups chopped tomatoes
2 TBS tomato puree
4 (4 ounce) tuna steaks
12 pitted black olives
1 bunch fresh basil, chopped
Salt and pepper to taste
DIRECTIONS
Heat half the oil in a frying pan.
Add the onion and garlic, cook for 3 to 4 minutes, until softened.
Add the tomatoes, tomato puree and remaining oil; bring to a boil.
Reduce heat, cover and simmer for 5 minutes.
Add tuna. Cover and cook over low heat, 10 minutes.
Stir in olives and basil, being careful not to break the steaks. Heat through and season to taste with salt and pepper.
Serve tuna with sauce spooned over top.
Serves 4
