Second course - vegetarian
1 lb of cherry tomatoes
4 Tuna steaks, about 7 oz. each
3 basil leaves
1/2 red onion, minced
1 clove garlic, minced
4 anchovy fillets, minced (optional)
2 tbsp capers, packed in salt, rinsed
1 tbsp oregano
Extra virgin olive oil
Combine onion, garlic, anchovies, capers and oregano in a bowl, mix and cover with olive oil; set aside to marinate for about 20 minutes.
Meanwhile, peel the tomatoes, put them in another bowl with basil, 2 tbsp of extra virgin olive oil and a pinch of salt, mix well to combine and let it marinate for about 15 minutes.
After the 20 minutes, transfer the onion mixture to a skillet over medium heat and warm until the anchovies dissolve, about 5 minutes. Add now the tuna and cook about 3 minutes on each side; toss the tomatoes in the skillet and cook for 8-10 minutes more. Season with salt.
Serve immediately, arranging 1 steak with its sauce on each individual plate and accompanying with a green salad.
Instead of tuna you could also use salmon or swordfish.