Ingredients

• 1/2 cup extra virgin olive oil (divided)
• 1 onion (small, diced)
• 2 stalks celery (small white, diced)
• 2 cloves garlic (minced)
• 1/2 cup dry white wine
• 2 cups whole tomatoes (with juices, milled to remove seeds)
• 10 pitted black olives (large, quartered)
• salt and pepper (freshly ground, to taste)
• 4 tuna steaks (1-inch thick (about 2 lbs))
• 10 fresh basil leaves (shredded, or 2 tbsp chopped parsley)

Instructions

1. Heat 1/4 cup of the oil in a medium skillet over medium heat; cook the onion and celery until they begin to colour, 4-5 minutes, then add the garlic for 1 minute.
2. Add the wine and cook, stirring, until almost reduced, 2-3 minutes.
3. Add the milled tomatoes and olives, season with salt and several grindings of pepper, and cook 4-5 minutes.
4. Meanwhile, heat the remaining oil in a large skillet over medium heat and cook the tuna steaks until golden on both sides, 3-4 minutes.
5. Add the tomato sauce to the tuna, shaking the skillet to distribute it without moving the steaks; bring to a gentle boil, then simmer 1-2 minutes over medium-low.
6. Transfer the steaks to plates, stir the basil into the sauce, adjust the seasoning and spoon over the tuna.

Cooking Tips

• Mill the tomatoes for a smooth, clingy sauce
• Sear the tuna golden but leave the centre pink
• Shake the pan to sauce the steaks without breaking them
• Simmer only 1-2 minutes once combined
• Stir the basil in off the heat