Step 1

In a large skillet over medium heat, warm 3 tablespoons of the olive oil.

Step 2

Add the onion and saute until it begins to soften, about 3 minutes.

Step 3

Add the minced garlic and saute until golden, about 2 minutes longer.

Step 4

Stir in the tomatoes, basil and 2 tablespoons of the parsley and cook, uncovered, stirring occasionally, until slightly thickened, about 15 minutes.

Step 5

Remove from heat and set aside.

Step 6

Lightly season the tuna steaks on both sides with salt and pepper.

Step 7

In another skillet, large enough to hold the fish in a single layer, warm the remaining 3 tablespoons olive oil over medium heat.

Step 8

Add the crushed garlic and cook, stirring often, until golden, about 2 minutes. Remove and discard the garlic.

Step 9

Add the tuna steaks to the skillet, raise the heat to medium-high, and cook, turning once, until lightly browned on both sides, about 2 - 3 minutes per side.

Step 10

Pour the reserved sauce directly over the fish, reduce the heat to low, and add the olives and capers, and cook for another 5 minutes (sauce will thicken a little more).

Step 11

Transfer tuna steaks and sauce to plates and garnish with parsley.