Since cooking fish and shellfish can be tricky to perfect, it’s often best to stay simple when it comes to seafood. Dishes like the straightforward Spanish atún con tomate, which combines fresh tuna steaks and a sauce made from tomatoes, onions, garlic, and oil, is one example of an easy yet totally crave-able seafood indulgence.

This dish is split into two parts: First, the oil-heavy tomato sauce (tomate frito) is assembled and simmered; then, the tuna is stewed in it for just a few minutes. Atún con tomate is best with very fresh tuna, and the tomate frito should be made as-fresh-as-possible plum tomatoes, so try your best to buy both ingredients fresh and in season.

To make atún con tomate, start the sauce with sauteed onion and garlic, then add a sizable amount of olive oil before mixing in the tomatoes. Let it all simmer for an hour until it reduces to a thick sauce, add a little white wine, then add the tuna steaks and let them cook for about 5 to 10 minutes, until cooked through but still juicy.