Grilled Tuna with Red Wine, Caper, and Olive Sauce | California Olive Ranch

Ingredients

• 4 tuna steaks (each 6 to 8 ounces and about 1 inch thick)
• 2 tablespoons California Olive Ranch extra virgin olive oil
• Salt and freshly ground black pepper
• About 1/3 cup California Olive Ranch extra virgin olive oil
• 1 medium-size onion, finely chopped
• 3 cloves garlic, minced
• 1 small ripe tomato, peeled and seeded, then finely chopped
• 2 cups dry red wine
• 1 tablespoon tomato paste
• 1 sprig fresh thyme, or 1/4 teaspoon dried thyme
• 1 bay leaf
• 1/4 cup black olives, preferably tiny niçoise olives, pitted
• 2 tablespoons drained capers