Tuna with Tomatoes and Capers

2 tbs grapeseed oil
6 cloves garlic, crushed
1 tin anchovy fillets in oil, drained
1 can diced tomatoes or tomato sauce
2 tsp dried oregano
1 tbs dried rosemary
1/4 cup capers, drained and rinsed
1 lb tomatoes, chopped (about 6 small)
1 tsp salt
1 tsp ground black pepper
2 to 4 tuna steaks  approx. 1" thick




In a large deep sauté pan, heat oil on medium.  Add garlic and cook until garlic starts to turn golden.
Add anchovies, mashing them with a spoon.  Add canned tomatoes, oregano and rosemary.  Bring to a boil, reduce heat and simmer 10 minutes.
Add capers, chopped tomatoes, salt and pepper.  Stir, then nestle tuna steaks into sauce, covering them slightly with the sauce.  Cook 5 minutes per side.  Serve or rice or noodles with pan sauce.

The recipe called for 4 tuna steaks, but I made them with 2 steaks and used the same quantity of ingredients for the sauce.