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1
In a medium saucepan, combine the tomatoes, vinegar and bay leaves and bring to a boil.
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2
Reduce the heat to moderate and simmer, stirring, until the sauce is thick, about 35 minutes.
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3
Stir in the olives and remove from the heat.
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4
Season the tuna steaks with salt and pepper.
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5
In a large skillet, heat the olive oil until shimmering.
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6
Add the tuna and cook over moderately high heat until well browned, about 4 minutes per side.
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7
Transfer the tuna to a plate.
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8
Add the wine to the skillet and boil until reduced by one-third, about 4 minutes.
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9
Add the tomato sauce, cover and simmer until thickened, about 15 minutes.
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10
Return the tuna steaks to the skillet, cover loosely and simmer for 5 minutes.
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11
Discard the bay leaves and season the sauce with salt and pepper.
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12
Set the tuna steaks on plates and spoon the sauce on top.
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13
Serve hot or at room temperature.
