Tuna With Tomato-Caper Sauce

By Sunset
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2 tuna steaks (such as albacore or yellowfin; each about 6 oz. and 1 in. thick)

Salt and pepper

1 tablespoon olive oil

1 onion (8 oz.), peeled, halved lengthwise, and thinly sliced

1 can (14 1/2 oz.) crushed tomatoes in purée

1/2 cup dry red wine

3 tablespoons balsamic vinegar

1 tablespoon drained capers

1 teaspoon dried oregano

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