I usually lean toward an Asian flavor profile when I make tuna steaks.  But, I just wasn’t feeling that today.  After our time in Portugal, I decided to wander in that direction.  More of a meander, really.  The main thing to remember with tuna, is to not over-cook it.  You want it crisp on the outside and very pink on the inside…and very delicious.  This recipe could absolutely be made with any fish and I think I may even try it with chicken.  It could also be quite delicious with poached eggs.  I happen to like eggs and lentils…I’m odd that way!  This is going to be on our company menu this weekend.  But, it’s quick and easy enough for a mid-week meal, too.  I absolutely love that sort of flexibility.  Now, to the recipe!  The tuna steaks should be marinated at least 3 or 4 hours ahead of time.  You can partially sauté the onion mixture a couple of hours ahead, or even the day before and reheat them, though I think they’re best made no more than 2 hours ahead.  The tuna only takes about 5-6 minutes to pan-fry, and DO NOT over-cook the tuna!  Did you get that?  We want it nice and pink in the center.  To marinate the tuna, mix together the lemon juice, about half the grated garlic, salt and pepper, olive oil and sweet paprika.  I put all this in a Zip-Loc bag, shake it up, then drop the tuna steak in.  Seal the bag well, shake it around to coat the steaks with the marinade, then remove as much air as possible, seal and refrigerate until you’re ready to prepare.  I’ve not marinated overnight, and I’d be a bit concerned that the lemon juice would “cook” the tuna and it might get mushy.  Mushy is not good.  While the tuna marinates, I prepare the onions.  I just simply sauté the onions, with the remaining garlic and a bay leaf in 2 tablespoons of olive oil.  You want the onions to begin to soften, then pour in the wine.  Continue to sauté until about half the wine is evaporated.  At this point, I pulled the pan off the burner and let it stand.  When I’m ready to pan-fry the tuna, I pull the tuna out of the marinade, scrape off as much of the marinade as I can, but don’t pitch it out; reserve it.  Coat both flat-sides of each steak with rice flour; like the top steak.  (Turn the burner on under the onions and stir in the reserved marinade.)  I add about 2 tablespoons of vegetable oil to another skillet, place it over medium-high heat and when hot, carefully lay the tuna steaks in the skillet.  Don’t move them around.  Just leave them alone, for about 3 minutes.  I use a tongs to turn the steaks over, adding more vegetable oil, if you need to.  Let the tuna fry for 2-3 minutes on the second side, until browned and crisp, depending on the thickness of the tuna.  Remove the tuna to a plate; set aside.  Back to the onions—The liquid should be almost completely evaporated; stir in the capers and olives.  Remove from the pan from the heat.  I sliced one of the steaks, as they were too large for us, so I have one leftover for another creation!  I placed several slices of tuna on a bed of seasoned lentils, and served a large spoonful of the onion mixture on the side, with a sprinkle of cilantro.  When I was ready to make dinner, it took me about 10 minutes to get it on the table!  I kid you not.  It took me longer to write this description, than it did to make dinner.  Seriously.