INGREDIENTS
4 tuna fillets
1/2 tsp. salt, divided
1/4 tsp. pepper
2 tsp. extra-virgin olive oil
1/2 medium onion, chopped
2 garlic cloves, minced
1 TBSP. capers, drained
1/4 tsp. dried basil
1/4 tsp. dried oregano
1 can (14.5 oz.) petite diced tomatoes
DIRECTIONS
Pat fish dry with paper towels.
Season fillets with 1/4 tsp. salt and 1/4 tsp. pepper.
Cook fish in hot oil in a large skillet over medium-high heat for 3 to 4 minutes on each side or until fish flakes with a fork and is opaque throughout.
Transfer fish to a serving platter; keep warm.
Add onion and garlic to skillet, and saute until onion is tender.
Stir in capers, basil, oregano and remaining 1/4 tsp. salt; cook 1 minute.
Reduce heat to low, add tomatoes, cook, stirring occasionally for 10 minutes.
Top fish with tomato sauce.
Serves 4.
