• 3 tablespoons olive oil
  • 1 red onion, finely chopped
  • 2 garlic cloves, crushed
  • 1 rosemary sprig, chopped
  • 3 tablespoons plain flour
  • 4 fresh tuna steaks, about 175 g (6 oz) each
  • 125 g (4 oz) sun-dried tomatoes, in oil, drained and chopped
  • 75 ml (3 fl oz) red wine
  • 1 tablespoon capers in brine, drained
  • 75 g (3 oz) pitted black olives
  • handful of flat leaf parsley, chopped
  • salt and pepper
  • lemon wedges
  • crusty bread

Heat 2 tablespoons of the oil in a saucepan, add the onion, garlic and rosemary and sauté gently for 5 minutes.

Season the flour with salt and pepper. Dip the tuna into the flour to coat evenly.

Heat the remaining oil in a frying pan, add the tuna and cook for 2–3 minutes or until golden. Turn over and cook on the other side for a further 1–3 minutes or longer, according to taste. Transfer to a dish lined with kitchen paper and keep warm in the oven.

Add the sun-dried tomatoes to the sautéed onions and stir well. Turn up the heat to high, add the wine, capers, olives and parsley and season with salt and pepper. Simmer for 2 minutes. Serve the sauce with the tuna steaks, lemon wedges and crusty bread.

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