4 (6-ounce) tuna steaks
1/2 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon olive oil
2 garlic cloves, minced
1 anchovy fillet, drained and minced
1 (14.5-ounce) can diced tomatoes
1/4 cup pitted kalamata olives, coarsely chopped
1 tablespoon drained capers
1/8 teaspoon crushed red pepper (or to taste)
2 tablespoons parsley, chopped
Season the fish with salt and pepper. Heat the oil in a large nonstick skillet over medium-high heat. Add the fish and cook 3 to 4 minutes per side, or until nearly at desired degree of doneness. (It will continue cooking a little more as it sits). Remove from the pan and cover loosely with aluminum foil to keep warm.
Add the garlic and anchovy and cook, stirring, 1 minute, until garlic is no longer raw. Add the tomatoes, olives, capers and crushed red pepper and cook, stirring occasionally, until the tomatoes begin to break down, about 2 minutes. Serve the topping over the fish; sprinkle with the parsley.