Seared tuna steaks with a sauce of tomatoes and capers

Now that it's getting warmer, I am finally drawing myself away from the hearty meat dishes with the red wine and re-discovering the lighter fish dishes with the refreshing chilled white wine. Yesterday a friend came round for lunch. I met her at the station and as the sun was out I suggested that we go for a coffee before going to the fishmongers to get the lovely fresh ingredients. To add to the fun and make it a bit more challenging I asked to tell me what she wanted to eat and then I would think of a suitable way to prepare it. She opted for tuna steaks. I decided to have these seared with a sauce of chopped tomatoes and capers. The contrast in flavours from the tomatoes and capers is an excellent compliment to the tuna. This is a very quick and healthy meal. As an added benefit it took less than 15 minutes to prepare and serve.

Ingredients

2 tuna steaks- you know how hungry you are so how big depends on you!
3 medium size tomatoes (get the best ones you can find, it makes a difference)
2-3 teaspoon of capers
Extra virgin olive oil
Salt & pepper

Method

For the sauce:
Finely chop the tomatoes and drain any excess juice. Add the capers and stir in. Again drain any excess juice, you don't want this to be soggy. Add salt and pepper to taste. If you like it you can add some olive oil. Just don't overdo it.
Tuna:
Drizzle some olive oil in a pan. Place the tuna steaks and cook for 1-2 minutes on each side.

To serve place on a plate and spoon the tomato & capers sauce on the side. You can serve with boiled new potatoes, spinach. I served mine with pak choi with a drizzle of balsamic vinegar.

TIP: With tuna, I always think you can never really undercook it, but if overcooked the taste will effectively be ruined, so if in doubt go for a rare version

My friends verdict? Yumcha!!!