mediterranean tuna steaks

this can be made with many different kinds of fish, from tilapia to salmon. The only adjustment you need to make is to the cooking time of the fish, depending the thickness of the fillets. Adjust the ingredients according to what you have on hand.

serves 2

2 tuna steaks
1/2 can diced tomatoes
1 garlic clove, minced
1/2 onion, thinly sliced
2 tbsp capers and/or 2 tbsp chopped green olives
1 tsp dried oregano
1 cup white wine, water, or chicken broth
small pinch red pepper flakes (optional)
2 tbsps olive oil
salt and pepper

Heat olive oil in a large skillet over medium high heat. Season steaks on both sides with salt and pepper and place in pan. Cook for 1 minutes on one side, flip, and cook for another minute on the other side (tuna will not be cooked through). Remove from pan. Reduce heat to medium. Add onions and garlic to pan and cook until onions are translucent, about 3 minutes. Add remaining ingredients and bring to a boil. As soon as mixture boils, reduce heat to medium low, so it is just barely simmering. Cook for 5 minutes, then add tuna back to pan and allow to cook for 3-4 minutes. Serve tuna warm with sauce spooned over it.