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Ingredients

• 3 tablespoons olive oil
• 1/4 cup chopped onions
• 1 tablespoon minced garlic
• 3 Italian plum tomatoes, finely chopped
• 1/3 cup pitted and halved black olives (such as Kalamata)
• 2 teaspoons finely-minced anchovy fillets or anchovy paste
• 1 tablespoons chopped basil plus 2 tablespoons in chiffonade (thin strips)
• 1 tablespoon chopped parsley
• 1 teaspoon chopped oregano
• 1 teaspoon salt
• Black pepper
• 1 stick unsalted butter, cut in 8 pieces, chilled
• 2 top-quality 8-ounce tuna steaks (1 to 1 1/4 inches thick)
• 1 tablespoon Creole seasoning

Description

Sunday Tuna

Emerils