Tuna with Tomato-Caper Sauce

A friend's gift of freshly baked bread prompted Elizabeth Farquhar to come up with a saucy dish for tuna steaks; the flavorful tomato sauce is great for dipping bread into. PREP AND COOK TIME: About 25 minutes

Yield: Makes 2 servings

Ingredients

• 2  tuna steaks (such as albacore or yellowfin; each about 6 oz. and 1 in. thick)
• Salt and pepper
• 1  tablespoon  olive oil
• 1  onion (8 oz.), peeled, halved lengthwise, and thinly sliced
• 1  can (14 1/2 oz.) crushed tomatoes in purée
• 1/2  cup  dry red wine
• 3  tablespoons  balsamic vinegar
• 1  tablespoon  drained capers
• 1  teaspoon  dried oregano

Preparation

1. Rinse tuna steaks and pat dry. Sprinkle lightly all over with salt and pepper. Pour oil into a 10- to 12-inch nonstick frying pan over high heat. When hot, add onion and stir frequently until limp, about 5 minutes.

2. Push onion to side of pan and add tuna steaks. Cook, turning once, just until browned on both sides, 3 to 4 minutes total. Stir in crushed tomatoes, wine, vinegar, capers, and oregano.

3. Reduce heat to maintain a simmer, cover, and cook until tuna is no longer pink in the center (cut to test), about 15 minutes. Transfer tuna to plates and top equally with sauce.

Nutritional Information

Calories:

366 (21% from fat)

Protein:

39g

Fat:

8.4g (sat 1.3)

Carbohydrate:

24g

Fiber:

2.7g

Sodium:

579mg

Cholesterol:

68mg