4 8- to 10-oz. tuna steaks
2 T. olive oil
1 14-oz. can Italian-seasoned diced tomatoes
1/2 c. kalamata olives, pitted and crushed
2 t. capers
1 T. coarse black pepper
Heat olive oil in skillet. Season both sides of the tuna with coarse black pepper. Sear tuna steak for 2 minutes per side. Add diced tomatoes, olives and capers to pan. Simmer 5 minutes. Place topping onto tuna and serve.