2 tablespoons olive oil
1 medium onion, peeled and chopped
2 celery hearts, rinsed and chopped
3 tomatoes, skins removed, deseeded and chopped
2 tablespoon capers
3 tablespoon white wine vinegar
4 fresh tuna steaks about 6 oz each
Salt and pepper
Handful fresh parsley

Sauté onions in oil 4 mins. Add celery and cook 3 -4 mins more. Stir in tomatoes and
cook until pulpy, then add capers and vinegar. Turn up heat and cook until vinegar has
evaporated. Heat grill, brush tuna with a little oil, salt and pepper. Cook for 3 mins on
each side, serve topped with celery mix and garnished with chopped parsley.