Provençal Tuna Steak with Green Olives

Method

1. 1
   • tuna steak4
   • olive oil3 tbsp
   • black pepperto taste
   • saltto taste

   Sear the tuna steaks — Heat the olive oil in a wide, heavy pot over medium heat. Season the tuna steaks with salt and black pepper, then sear for 1–2 minutes per side until lightly browned. Remove and set aside.

   ⏱3 min
2. 2
   • onion1
   • garlic3

   Soften onion and garlic — In the same pot, add the sliced onion and cook for 4–5 minutes until softened. Stir in the garlic and cook for 30 seconds until fragrant.

   ⏱5 min
3. 3
   • canned tomatoes400 g
   • green olives150 g
   • capers2 tbsp
   • lemon zest1
   • fresh thyme2
   • bay leaf1

   Simmer the olive sauce — Add the canned tomatoes, green olives, capers, lemon zest, thyme and bay leaf. Simmer uncovered for 12–15 minutes, stirring occasionally, until the sauce thickens slightly.

   ⏱14 min
4. 4
   • tuna steak4

   Poach tuna in the sauce — Nestle the seared tuna steaks back into the sauce, spoon some sauce over the top, cover and simmer gently for 5–6 minutes until the tuna is just cooked through.

   ⏱6 min
5. 5
   • tuna steak4
   • olive oil3 tbsp
   • canned tomatoes400 g
   • bay leaf1
   • black pepperto taste
   • saltto taste

   Adjust and serve the tuna — Discard the bay leaf, taste the sauce and adjust salt and pepper if needed. Serve the tuna hot, spooned generously with the tomato and olive sauce.