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Parve
Easy
4 Servings
Allergens 
No Allergens specified
25 Minutes
Diets
4 tuna steaks (about 1/4 pound each)
2 tablespoons Gefen Olive Oil
4 tomatoes, chopped
1 small red onion, chopped
1 teaspoon minced garlic or 2 cubes Gefen Frozen Garlic
3 tablespoons Bartenura Balsamic Vinegar
3 tablespoons Alfasi Cabernet Sauvignon or other red wine
1 teaspoon minced rosemary
salt, to taste
black pepper, to taste
Heat oil in a skillet over medium-high heat. Sauté tuna on both sides—five minutes per side for a red to pink inside, longer if you want the inside to get really cooked.
In a small bowl, combine the tomatoes, onion, garlic, vinegar, wine, and seasoning, and mix well. Serve with the tuna.
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