Ingredients

• 4 (3/4-inch thick) tuna steaks
• 2 Tbs. olive oil
• 2 garlic cloves, minced
• 1 medium onion, sliced
• 2 tbs. capers
• 1/4 cup pitted and coarsely chopped black olives
• 1 (14-oz. can) whole plum tomatoes with their juice, crushed by hand
• 2 Tbs. chopped fresh parsley
• salt and pepper to taste

Instructions

1. Preheat grill. Brush both sides of each tuna steak with 2 teaspoons olive oil and season with salt and pepper. Place on the hot grill and cook for 2 minutes per side for rare. Saute onions and garlic in 2 tablespoon olive oil until soft and fragrant. Add tomatoes, olives, parsley and capers and simmer until tomato juice evaporates. Season to taste. Spoon sauce over tuna steaks.