Tuna Pomodoro

This is my take on a Sicilian recipe from Clifford Wright's impressive tome Mediterranean Feast, which, although I take serious issues with a lot of his research methods and basic history biases, is still a veritable treasure-trove of recipes both exotic and simple, complicated and mundane. I already owned one of his other books, Little Foods of the Mediterranean, so when I stumbled upon this on at the flagship Half-Price Books in dallas two weeks ago for less than half of the original cover price (hardcover book with almost 1,000 pages, no way I could have budgeted this in otherwise) I was more than happy to try something.
I happened to have in my freezer some really good yellowfin tuna from our fishmonger at the incredibly good albeit small Coppell Farmers Market, plus tomotoes of the large and beefy kind from the same place, so this recipe was a natural for a weeknight dinner of the comforting but summery kind. I suspect it would be equally good from some other firm, think white-fleshed fish as well such as swordfish, although tuna really is a natural.

Tuna Pomo'd'oro alla Anna (serves 2)

1 pound good quality tuna steak, cut into 2-inch cubes
1/4 cup of extra-virgin olive oil
4 cloves of garlic, crushed
salt and freshly ground black pepper to taste
2-3 large ripe tomotoes, chopped fine
1 bunch green onions or 1 small red onion, finely chopped
1/4 cup white wine
5-10 basil leaves

In medium bowl, mix tuna cubes with crushed garlic and olive oil, season with salt and pepper and set aside. Chop tomtoes and onions while tuna is marinading.
Get out a large, heavy skillet and heat it on medium-high. Pour in the tuna with everything from the bowl, and sear until it is no longer pink on any side.
Pour in wine, reduce heat to medium and evaporate a little bit. Add onions and tomotoes, cover and simmer for about 4-5 minutes or until tuna is firm and white. Adjust seasoning with salt and pepper if needed, and toss in basil leaves that are coarsely chopped. Stir carefully so nothing breaks up.

Meanwhile, prepare some couscous according to usual directions: boil water with some butter and salt in it, add couscous, take off heat, cover, let stand for 4 minutes, stir with fork, add more butter. (1 cup water, 1 cup couscous ratio).

Serve tuna on top of couscous.

The colors of this dish are incredible, and so is the taste...I have come pictures that I will upload later. Until then, happy salivating!

UPDATE: Well, here it is.