Tuna Steaks With Tomatoes, Capers And Basil - cooking recipe

Ingredients

6 tablespoons extra virgin olive oil
2 cups onions, chopped
2 garlic cloves, minced
1 lb plum tomato, coarsely chopped
1 cup fresh basil leaf, loosely packed
1 1/2 tablespoons capers, rinsed, drained
24 ounces ahi tuna steaks (each about 1 inch thick)

Preparation

Heat 3 tablespoons extra-virgin olive oil in heavy large skillet over medium heat.
Add onions; saute until tender, about 5 minutes.
Add garlic; saute until golden, about 3 minutes.
Stir in tomatoes, basil, and capers.
Simmer uncovered until mixture thickens, stirring occasionally, about 15 minutes.
Meanwhile, heat remaining 3 tablespoons oil in another heavy large skillet over medium heat.
Sprinkle fish with salt and pepper.
Add fish to skillet and cook until light brown at edges but pink in center, about 3 minutes per side.
Pour in tomato mixture.
Simmer until fish is opaque in center, about 5 minutes longer.
Serve fish immediately.