Swordfish Mediterranean

6 ounces tuna or swordfish steak -- 1 to 1-1/2" thick
1 teaspoon olive oil
1 clove garlic -- slivered
1 small tomato -- chopped
1/4 cup red wine
1/2 teaspoon anchovy paste -- optional
1/2 teaspoon capers
4 large black olives -- pitted and quartered
1 large fresh basil leaf -- slivered
salt and pepper

Heat olive oil in a small non-stick frying pan. Season swordfish or tuna with salt and pepper. Sear fish until lightly browned on both sides and remove from pan. Add garlic to pan and stir until just starting to soften. Add tomato, wine and anchovy paste and cook until tomatoes start to break down, about 5 minutes. Return fish to pan, cover pan and simmer on very low heat until just cooked through, basting with sauce several times. Remove tuna to warm plate. Add capers and olives and simmer briefly, raising the heat if sauce is too thin to reduce slightly. Stir in fresh herbs and pour over fish to serve.