This seared tuna makes a striking, sophisticated main course. The spicy preserves are bursting with layers of flavors from the bold sun-dried tomatoes, the zesty basil, and the sharp garlic. I often prepare the preserves a day or two in advance and store them in the fridge. I also like to serve this dish as an appetizer by reducing the quantity of tuna. (I still make the same amount of preserves, however, as they always get devoured!) For less spicy preserves, remove and discard the seeds f