Tuna Steaks with Tomatoes & Olives
Serves 4

2 Tbsp olive oil

1 onion, quartered and sliced

2 cloves garlic, minced

1 1/3 cups chopped tomatoes

¼ cup sliced, drained black olives

2 anchovy fillets, finely chopped (optional)

3 Tbsp chopped fresh basil

¼ tsp salt

1/8 tsp dry red pepper flakes

4 tuna steaks (about ¾ inch to 1 inch in thickness)

Black pepper

¼ cup toasted pine nuts (optional)

Heat 1 tablespoon of the olive oil in a large skillet over medium heat.  Add onion, cook and stir 5 minutes, until softened.  Add garlic, cook and stir about 30 seconds.  Add tomatoes and cook about 3 to 5 minutes, stirring occasionally.  Stir in olives, anchovies, if desired, basil, half the salt, and red pepper flakes.  Cook until hot and most of the liquid has evaporated, this may be about 10 minutes.

Meanwhile, sprinkle tuna with remaining salt and sprinkle with black pepper.  Heat remaining olive oil in another large skillet over medium high heat.  Cook tuna 2-3 minutes per side or until tuna is medium-rare.  Serve with tomato mixture over the tuna, or on the side and garnish with the toasted pine nuts.  Enjoy!