Grilled Tuna with Red Wine, Caper, and Olive Sauce
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Cooking tools:
- Grill
- Pastry brush
- Spatula
- Baking dish
- Saucepan
- Whisk
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Spoon
- Serving platter
- Plate
- Refrigerator
- Stove
Ingredients
- 4 tuna steaks (each 6 to 8 ounces and about 1 inch thick)
- 2 tablespoons California Olive Ranch extra virgin olive oil
- Salt
- 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
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