A quick combination of ahi tuna and ripe tomatoes create the delicious tuna livornese.
-6 ahi tuna steaks,
-6 to 8 ounces each
-6-8 large ripe tomatoes cut into wedges
-1 cup white wine
-¼ cup fresh basil, chopped
-¼ cup fresh leaf parsley, chopped
-2 tablespoons capers
-½ yellow onion, chopped
-2 cloves garlic, chopped
-Sea salt and pepper
-Optional: ½ cup kalamata olives, slivered
Coat a large, nonstick skillet with olive oil and place over high heat.
Season both sides of tuna fillet with salt and pepper, add to pan and cook 2 to 4 minutes. Turn and cook 3 minutes more. Transfer fillets to a warm, shallow serving dish.
Return pan to stove and reduce heat to medium. Add olive oil, garlic, and onions to the pan and sauté 2 minutes. Add wine and reduce by half.
Add tomatoes, capers, parsley, basil, and olives and simmer to warm thoroughly. Pour sauce over fish and serve.