Tonno alla Siciliana (Tuna Steaks with Tomatoes and Capers)

• 2 tbsp Extra virgin olive oil
• 2 cloves Garlic
• 350 g Tomato, ripe
• 2 tbsp Capers
• 80 ml Dry White Wine
• ½ tsp Fine sea salt
• ¼ tsp Black pepper
• 2 pieces Tuna steak, about 2 cm thick
• 10 g Fresh flat-leaf parsley

1. Finely slice the garlic. Roughly chop the tomatoes and chop the parsley.
2. Warm the extra virgin olive oil in a large frying pan over a low to medium heat. Add the garlic and cook for 30 to 60 seconds until fragrant, without letting it colour.
3. Add the tomatoes, capers, fine sea salt and black pepper, then turn the heat up to medium and cook for 5 to 7 minutes until the tomatoes soften and the sauce looks glossy. Stir occasionally, crushing the tomatoes lightly with the spoon to help them break down.
4. Pour in the dry white wine and simmer for 2 minutes to cook off the alcohol. Taste and adjust the seasoning if needed.
5. Nestle the tuna steaks into the sauce and spoon a little sauce over the top. Cover and simmer gently for 4 to 6 minutes, turning once, until the tuna is just cooked through and flakes at the thickest part.
6. Take the pan off the heat and scatter over the parsley. Rest for 2 minutes, then serve with plenty of the tomato and caper sauce.

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