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In a hot pan add the
Olive Oil (3 Tbsp)
and sweat the
When the shallots are soft add the
Cherry Tomatoes (2 cups)
Garlic (1 clove)
. Leave to cook for a few minutes until the tomatoes start to soften and the juice starts to come out.
Tomato Passata (3/4 cup)
Capers (3 Tbsp)
Black Olives (1/2 cup)
, and season with
Salt (1 tsp)
Ground Black Pepper (1/4 tsp)
Crushed Red Pepper Flakes (1 pinch)
. Stir and leave to cook for a minute.
Using your spoon open some space within the sauce and add the
Fresh Tuna Steak (4)
. If you're using frozen tuna you can add them from frozen. Add 1 tsp of
Venezuelan Chili Salsa (2 1/2 Tbsp)
over each steak and sprinkle some salt or sea salt. Cover and leave to cook for 4 to 5 minutes.
Once 4 or 5 minutes have passed, uncover and turn each steak carefully adding another tsp of Venezuelan Chilli Salsa and salt on each, leave to cook for another 2 minutes covered.
After 2 minutes carefully remove each steak and set aside on a plate. Add the
Red Wine (1/4 cup)
Fresh Basil (1 1/4 tsp)
to the sauce and stir, leave to cook for 2 to 3 minutes.
If you feel the sauce is a bit thick add a splash of
Water (to taste)
and stir. Once the sauce is done taste for seasoning and add the
and stir. Add the steaks back to the pan cover with some of the sauce and serve!!
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