Preparation

Season the tuna steaks with salt to taste on both sides. Crack the black peppercorns roughly and coat one side of the tuna steaks.

In a saucepan, add half of the olive oil over low heat softly cook the onion julienne for 3 minutes, add the garlic and thyme for another minute then add the red wine. Simmer this down until reduced by half then add in the tomato sauce, bay leaf and season with salt. Cook for 8 minutes then set aside warm.

Heat a saute pan or cast iron on high heat. Add in olive oil and sear the peppercorn side down first for 15 seconds then flip to cook till your desired degree of doneness. Serve over the red wine tomato sauce, finish with a drizzle of EVO and a squeeze of lemon.