Good morning! Since fresh tuna was on sale this week, I made this pasta dish last night. It is really quick and simple to make, ideal for the summer since it uses tomatoes and basil. I served it with a green salad.

Fresh Tuna and Pasta
Serves 4 as a main course or 6 as a pasta course

4 tbsp. olive oil
1 1/2 lbs. fresh tuna steaks, cut in 3/4-inch cubes
1 onion, minced
1 large clove garlic, minced
1/4 cup dry white wine
1/4 cup sherry wine vinegar (or red wine vinegar or additional wine)
salt and pepper (lots of pepper)
1 large tomato, seeded and diced (or about 1 1/2 cups diced canned)
3-4 tbsp. capers (or use 2/3 cup black or green olives)
1/4 cup minced fresh basil (or 1 1/2 tsp. dried basil)
12 oz. thin spaghetti

Cook spaghetti according to directions.

Heat olive oil in large frying pan over high heat. Add tuna and sear on all sides quickly - don't cook through. Remove from pan to a plate.

Add onion to pan, reduce heat to medium-high, and saute until translucent. Add garlic and tomato, plus wine, vinegar, salt and pepper, and cook until excess liquid has evaporated but tomatoes are still a chunky. Add capers and return tuna to pan, simmering about 4 minutes, until tuna is just cooked through (don't overcook or it gets tough). Stir in basil just before serving. Toss with drained spaghetti.