1.
In a pan with a drizzle of
extra-virgin olive oil, sauté the finely chopped onion and garlic. Add the tomatoes, peeled and grated. Cover and cook over medium heat for 15 minutes.
2.
Add the white wine and turn up the heat. Cook for 3 to 5 minutes. Add the sliced
olives and parsley and cook for a few more minutes. Add salt and pepper to taste.
3.
On a very hot griddle with a drizzle of
extra-virgin olive oil, cook the tuna with a pinch of salt until it is golden on the outside but still raw on the inside.
4.
Serve topped with the olive sauce, very hot, and garnish with parsley.