This Provençal sauce is simple to make and tastes amazing. The vegetables are in the sauce, so just round the meal out by placing the tuna and sauce on a small bed of couscous.

Ingredients/Marinade:

• 4 tablespoons fresh lemon juice
  
• 1-1/2 tablespoons Zoe organic extra virgin olive oil, divided
  
• 4 4-ounce Ahi tuna steaks
  
• 1/4 teaspoon salt, divided
  
• 1/4 teaspoon pepper, divided
  

Ingredients/Sauce:

• 1 tablespoon Zoe organic extra virgin olive oil
  
• 1 medium onion, minced
  
• 2 14-ounce cans Carmelina 'e…San Marzano Italian chopped tomatoes
  
• 1 clove garlic, crushed
  
• 1 teaspoon fresh oregano
  
• 1/2 teaspoon fresh thyme
  
• 1/8 teaspoon salt
  
• 1/8 teaspoon pepper
  
• 1/2 cup dry white wine
  
• 1 tablespoon Flli. Pagani Italian tomato paste
  
  

Directions:


1. Combine the lemon juice and 1 tablespoon olive oil in a glass baking dish. Place the fish in the dish and coat all sides with the liquid. Sprinkle the tops of the steaks with half of the salt and pepper. Cover with plastic wrap and refrigerate for 1 hour.
   

2. After about 45 minutes, start the sauce. Heat 1 tablespoon olive oil in a large pot over medium heat. Add the onions and cook until clear and tender, but not brown. Rinse and drain the tomatoes and add to the onions, mix in garlic, oregano, thyme, and 1/8 teaspoon each salt and pepper. When bubbles start to appear, cook for 1 more minute, and then add the white wine. Bring to a gentle boil again. Cook for 1 minute, then cover and reduce heat to a simmer.
   

3. Heat the remaining 1/2 tablespoon of olive oil in a grill pan or nonstick skillet over medium-high heat. When the pan is hot add the tuna steaks, unseasoned side up. Season tops with remaining 1/8 teaspoon each salt and pepper. Sear about one minute on each side for rare steak, longer for more well-done. Transfer steaks to a serving dish.
   

4. Remove sauce from heat and stir in tomato paste. Spoon sauce over tuna and serve.