In a hot pan add the Olive Oil (3 tablespoon) and sweat the Shallot (2) until soft.
When the shallots are soft add the Cherry Tomato (300 gram) and Garlic (1 clove). Leave to cook for a few minutes until the tomatoes start to soften and the juice starts to come out.
Add the Tomato Passata (200 milliliter), Capers (25 gram), Black Olives (60 gram), and season with Salt (1 teaspoon), Ground Black Pepper (1/4 teaspoon), and 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 (8 teaspoon) 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) and Fresh Basil (1 1/4 teaspoon) 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 Lemon (1/2) and stir. Add the steaks back to the pan cover with some of the sauce and serve!!