Seared Tuna Livornese

6 each 6 to 8 oz tuna steaks

2 tbsp olive oil

S & P

1 tbsp olive oil

3 cloves minced garlic

1 small shallot minced

1 C chardonnay

1 14 oz can petite diced tomatoes

1/4 C capers

1/4 C chopped parsley

Coat the tuna with olive oil and season with S & P.  Sear on each side for 2 to 3 minutes.  In a saute' pan, heat the 1 tbsp of olive oil, add the garlic and shallots.  Cook until transparent.  Add the wine, let reduce by 50%.  Add the tomatoes, capers, and parsley.  Cook for 3 to 4 minutes.  Spoon over the seared tuna and enjoy.