|1/4||cup olive oil|
|2||cloves garlic, chopped|
|Salt and pepper, to taste|
|6||plum tomatoes, chopped|
|1||cup pitted green olives|
|1 3/4||pounds fresh tuna, cut into 4 pieces|
|8||leaves fresh basil, chopped|
2. Add the tomatoes and olives. Continue cooking for 10 to 15 minutes or until the tomatoes release their juices. Break up the tomatoes with a metal spoon.
3. Set the pieces of tuna in the sauce. Cover and simmer over low heat for 10 minutes or until the tuna is cooked through.
4. Add the basil. Serve the tuna with the tomato sauce spooned on top. Jonathan Levitt