Great for Christmas Eve’s Seven Fish Dinner.

Ingredients

• 4 tuna steaks or i sometimes use swordfish. probably could also use salmon

• sea salt & pepper

• 1 c. kalamata or black olives pitted , sliced or whole

• 4 tsp capers

• 1 large yellow onion

• 3 cloves garlic 2 minced, 1 crushed

• 1 cup diced can tomatoes or fresh retaining juices

• 8 basil leaves fresh and roughly chopped

• 2 tbsp flat leaf parsley chopped

1. In large skillet heat 3 tbsp oil till warm.

2. Add onion, saute till softened

3. Add minced garlic saute until golden

4. Stir in tomatoes, basil, 2 tbsp parsley and cook, uncovered, stirring occasionally until thickened about 15 minutes.

5. remove from heat and set aside.

6. lightly season fish with salt and pepper(both sides)

7. in another skillet warm remaining 3 tbsp of oil over medium heat

8. add crushed garlic and cook stirring about 2 minutes. remove and discard the garlic.

9. Add fish, raise heat to medium-high and cook turning once until lightly browned on both sides

10. Pour reserved sauce directly over fish , reduce heat to low. Add olives and capers cook for about 5 minutes.

11. transfer fish to plate and pour sauce over and garnish with additional parsley.