Tuna spanish style

2 x 170 g fresh tuna steaks
2 tbsp fresh lime juice
1 tsp. Chilli powder
1 tsp. Ground cumin
1/4 tsp. Freshly ground pepper
Sauce:
110 g crushed tomatoes
170 g jar roasted peppers
4 large green olives, chopped
2 tsp. capers
2 anchovy fillets, canned in oil, rinsed and patted dry and minced
2 tbsp. white wine or water

1. Put tuna steaks in a glass dish and rub with lime juice, Chilli powder, cumin and pepper. Cover and refrigerate for at least 30 minutes and up to 2 hours.
2. Prepare coals for barbecue.
3. To make sauce, put all sauce ingredients into a medium saucepan. Bring to the boil, reduce heat and simmer for 5 minutes. Set aside until needed.
4. Grill tuna on barbecue, or under grill until firm but still light pink in the centre.
5. Reheat sauce if necessary, serve over tune.