Sicilian-Style Tuna

• 2 fresh tuna steaks (about 2 / 250 g each)
• 1 medium red onion
• 12 Piccadilly tomatoes (or Roma tomatoes)
• Extra-virgin olive oil, as needed
• Salt, to taste
• Red chili pepper, to taste
• 1 tablespoon Taggiasca olives
• 1 tablespoon capers
• 1 small bunch fresh mint
• Zest of 1 lemon, grated

1. Score an X on the bottom of each tomato. Blanch them in boiling water for 3 minutes, then transfer to an ice bath. Peel off the skins and dice the tomatoes into a concassé.
2. Slice the red onion into thin strips and the chili pepper into thin rounds.
3. Heat a drizzle of extra-virgin olive oil in a large skillet over medium heat. Add the onion and chili pepper, and cook gently for 5 minutes, until softened.
4. Stir in the olives, capers, tomatoes, salt, and black pepper. Cover and simmer for about 20 minutes.
5. Cut the tuna into bite-sized pieces and add it to the skillet.
6. Cover and cook for 5 more minutes, or until the tuna is cooked to your preferred doneness.
7. Stir in the grated lemon zest.
8. Serve immediately, garnished with fresh mint leaves.

Enjoy your meal!