Tuna a la Marseillaise

1. 1

   To prepare the sauce, heat the 1 tablespoon olive oil in a large, heavy-bottomed skillet, and add the onion.

2. 2

   Saute a few minutes, and add the garlic and capers.

3. 3

   Saute, stirring for 5 minutes, and add the tomatoes and pepper.

4. 4

   Cook over medium-low heat, stirring occasionally, for 20 to 30 minutes.

5. 5

   Set aside.

6. 6

   To prepare the tuna, brush the steaks with olive or safflower oil.

7. 7

   Either grill them over aromatic coals, or saute them in a nonstick skillet in 1 tablespoon olive oil.

8. 8

   Over medium-high heat, cook 4 minutes per each 1/2 inch of thickness, turning halfway through the cooking.

9. 9

   Watch closely because the steaks will become cotton-dry if you overcook them.

10. 10

    The steaks should remain pink in the middle.

11. 11

    Remove from heat, and serve immediately, topped with tomato-caper sauce.

12. 12

    Leftover sauce will keep for a few days in the refrigerator.

* Per serving · 4 servings · Values may vary.

No additional tips available.