Tuna With Tomato-Basil Sauce

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2 tablespoons olive oil

1 large onion, thinly sliced

1/4 cup chopped celery

1/4 cup finely chopped fresh Italian parsley

1 garlic clove, chopped

1 1/2 pounds ripe plum tomatoes, peeled, coarsely chopped

1 bay leaf

1 cup fresh basil, torn into bite-size pieces

4 6-ounce tuna steaks (each about 1 inch thick)

Fresh basil sprigs

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