Cook the pasta according to package instructions. Toss it in 2 tablespoons olive oil and keep warm until ready to use.
Heat 5 tablespoons olive oil in a skillet over medium heat; add the onion and cook for 3 minutes. Add garlic and cook for 2 minutes.
Add the wine, tomatoes, rosemary and olives; simmer for about 8 minutes, or longer if you would like to reduce sauce more.
Baste a hot grill pan or large skillet with olive oil and place over high heat. Rub the pieces of tuna with olive oil and place on the grill pan or skillet. Sear both sides and cook to the degree of doneness you prefer. I like mine very rare. Remove from the heat and sprinkle with salt and pepper to taste.
Ladle enough sauce over the pasta to coat when tossed, reserving the remaining sauce to drizzle over the top or serve on the side. Arrange fresh tuna on top. Snip fresh basil leaves all over the tuna, and top with cherry tomatoes.
Recipe by Tout va bien! (tm) at https://christymajors.com/the-french-winophiles-sneak-peak-at-provence/