Tuna Puttanesca

4 6 ounce of tuna steaks

1/2 teaspoon of salt

1/4 teaspoon of black pepper

1 tablespoon of olive oil

4 cloves of garlic minced

1 teaspoon of anchovy paste

1 (14.5-ounce) can of diced tomatoes drained

1 teaspoon of lemon juice

1/4 cup of pitted Kalamata olives

1 tablespoon of capers

1/8 teaspoon of red pepper flakes (or more to taste)

1/4 cup of parsley chopped

1. Sprinkle the tuna with the salt and pepper.
2. Combine the garlic, anchovy paste, tomato, lemon juice, olives, capers and red pepper flakes in a bowl.
3. Heat the olive oil in a large nonstick skillet set over medium high. Sear it 2 minutes per side, or until cooked almost to desired degree of doneness (it will cook a little more as it sits).
4. Remove the tuna from the skillet and add the tomato mixture. Cook, stirring, 2 minutes, or until the garlic is no longer raw and the tomato is heated through. Stir in the parsley.
5. Serve each tuna steak with one-fourth of the puttanesca topping.