We stopped at the fish market on the way home tonight and bought two beautiful tuna steaks, ruby red and about an inch thick. They’re gorgeous. I’m going to pan-sear them (rub with a small amount of oil and brown on both sides in a hot cast iron skillet) and then finish them quickly in a hot (425 degree) oven. But they need a little something, so I made what I can only describe as a raw puttanesca sauce to serve alongside like a salsa.

I took two medium-sized ripe tomatoes and diced them small. Added two small cloves of garlic (I put it through my garlic press, but you could certainly mince it), a tablespoon or so of capers, approximately one-quarter cup of diced kalamata olives, and one-half cup of chopped fresh parsley. I added a small amount of extra virgin olive oil, a splash of my best balsamic vinegar, and a little salt and pepper.

The side will be orzo and peas. Oh, and there’s a loaf of bread. Simple. Good. Oh, and it’s Friday, which makes everything taste better anyway.