Tuna w/broccoli rab & tomatoe toponata

I made this dinner for 2.

ingredients.

1 tuna steak 1"-11/4" thick 1-11/2lbs a hearty steak

1 bunch broccoli rab

3/4c white wine

1lg.clove garlic chopped

3/4c brown rice (if you feel ljke you need a starch I dont w/this dish)

3/4c julienned sundried tomatoes in olive oil recommended(if dried rehydrate in boiling water 5 min.drain)

1/2c quartered colossal green olives

21/2T capers

2 vine ripe tomatoes diced

2lg.cloves garlic minced

1 bunch of fresh basil

1/3cextra virgin olive oil





Combine diced tomatoes,sdt,olives,capers,garlic chopped basil(or chiffonade a little nicer)ExtraVirginOlive oil S+P to taste(its a little salty to start with so easy on salt).Mix store a room temp.

Cut stalky end of broccoli rab on bias 1/2"-3/4" leave tops whole saute over med-med high heat in EVOand chopped garlic 4-6 min add white wine reduce heat to medium let wine cook away by 3/4 add s+p remove from pan.store at room temp.

For tuna 11/4"thick&med.rare preheat oven 350(make sure your saute pan can go in the oven)Season tuna both sides S+P heat EVO until just starts to smoke seare tuna 1 1/2-2 min a side place directly in oven 3 min for mid-rare, longer for more doneness .Let rest at least 5 min.

I like to let cool.All very nice at room temp.ENJOY!