6 T EVOO
2 c chopped onions
2 garlic cloves, minced
1 lb plum tomatoes, coarsly chopped
1 c (loosly packed) fresh basil leaves
1 1/2 T capers, rinsed and drained
s&p to taste
4 5-6oz ahi tuna steaks (about 1" thick)

6 T EVOO 2 c chopped onions 2 garlic cloves, minced 1 lb plum tomatoes, coarsly chopped 1 c (loosly packed) fresh basil leaves 1 1/2 T capers, rinsed and drained 4 5-6oz ahi tuna steaks (about 1" thick)

Heat 3 T EVOO in large skillet over med heat. Add onions; saute until tender, about 5 min. Add garlic and saute until golden, about 3 min. Stir in tomatoes, basil, and capers. Simmer uncovered until mixture thickens, stirring occasionally, about 15 min.

Meanwhile, heat remaining 3 T EVOO in another large skillet over med heat. Sprinkle tuna with s&p. Add fish to skillet and cook until light brown at edges, but pink in center, about 3 min per side. Immediately place tuna steak on individual serving plates and top with sauce.