Tuna with Tomato-Caper Sauce

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. 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. 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. 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.