|Olive oil||2 Tablespoon|
|Onion||1 Large, chopped|
|Garlic||2 Clove (10 gm), crushed|
|Canned chopped tomatoes||13 Ounce (400 Gram)|
|Tomato puree||1 Tablespoon|
|Pitted black olives||12|
|Fresh basil||1 1⁄4 Bunch (125 gm), torn (1 Large Bunch)|
|Ground black pepper||To Taste|
Heat half the oil in a non-stick frying pan.
Add the onion and garlic and fry gently for 3-4 minutes, until softened.
Add the tomatoes and tomato puree to the pan, bring to the boil, reduce the heat, cover, and simmer for 5 minutes.
Add the tuna steaks, cover, and cook over a low heat for 8-10 minutes.
Stir in the olives and basil, being careful not to break the tuna steaks.
Heat through, then taste, and season if necessary.
Lift the tuna steaks out of the pan and put them on a warmed serving plate or individual plates.
Spoon the sauce from the pan over them.