"This fish main dish would be an ideal match to a glass of Sauvignon Blanc or Chardonnay." Serving: Makes 4 servings

• 6 tbsps. extra-virgin olive oil
• 2 cups chopped onions
• 2 garlic cloves, minced
• 1 lb. plum tomatoes, coarsely chopped
• 1 cup (loosely packed) fresh basil leaves
• 1 1/2 tbsps. capers, rinsed, drained
• 4 5- to 6-ounceahi tuna steaks (each about 1 inch thick)

• In a heavy large skillet, bring 3 tbsps. of extra-virgin olive oil to medium heat. Put in onions; sauté for about 5 minutes until softened. Add in garlic; sauté for about 3 minutes until it turns golden. Mix in capers, basil and tomatoes. Uncover and simmer, stirring occasionally, for about 15 minutes until mixture has a thick consistency. • In the meantime, bring the rest 3 tbsps. of oil to medium heat in a separate heavy large skillet. Add pepper and salt onto the fish to season. Bring fish to the skillet and cook for about 3 minutes on each side until the edges are browned a little but the middle is still pink. Add in tomato mixture. Simmer for another 5 minutes until fish is opaque in the middle. Serve fish at once.

Nutrition Information
• Calories: 421 • Total Carbohydrate: 13 g • Cholesterol: 66 mg • Total Fat: 21 g • Fiber: 3 g • Protein: 44 g • Sodium: 162 mg • Saturated Fat: 3 g