Tuna Provençal - alive magazine

Ingredients

• 2 Tbsp (30 mL) extra-virgin olive oil
• 4 garlic cloves, finely chopped
• Pinch of red pepper flakes, to taste
• 1 large onion, finely chopped
• 1 - 28 oz (796 mL) can no-salt-added diced tomatoes, with their juice
• 8 black olives, pitted and halved
• 2 sprigs fresh thyme
• 1 bay leaf
• 2 Tbsp (30 mL) capers, drained
• 2 lb (1 kg) - 1 in (2.5 cm) thick tuna steak
• 1/4 cup (60 mL) finely chopped fresh flat-leaf parsley
• 1/2 tsp (2 mL) freshly ground black pepper, to taste