INGREDIENTS :

½ cup Gallo Extra Virgin Olive Oil

1 small onion, diced

2 small white stalks celery , diced

2 cloves garlic, minced

½ cup dry white wine

2 cups Unico Whole Tomatoes with their juices put through a strainer or food mill to remove seeds

10 large, Unico Medium Pitted Olives, quartered

salt and freshly ground black pepper to taste

4 1 inch thick tuna steaks (approximately 2 lbs.)

10 fresh basil leaves, shredded OR

2 Tbsp. chopped fresh parsley

PREPARATION: Heat ¼ c. of the oil in a medium size skillet over medium heat. Add the onion and celery and cook, stirring until it begins to colour, 4 – 5 minutes. Add the garlic and cook 1 minute longer. Add the wine and cook, stirring until the wine is almost all reduced, 2 – 3 minutes. Add the tomatoes and olives and season with salt and several grindings of black pepper. Cook and stir 4 – 5 minutes.

While the sauce is cooking, heat the remaining oil in a large skillet over medium heat. Add tuna steaks, and cook until they are golden on both sides, 3 – 4 minutes. Add the tomato sauce to the tuna and shake the skillet lightly to distribute the sauce without having to move the steaks. Bring sauce to a gentle boil; then reduce the heat to medium low and simmer 1 – 2 minutes. Transfer the steaks to serving dishes, add the basil to the sauce, and stir over the heat once or twice. Taste and adjust the seasonings, then spoon the sauce over the steaks and serve immedietely.

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