Provençal Tuna Steak with Green Olives

Method

1. 1
   • tuna steak 4
   • olive oil 3 tbsp
   • black pepper to taste
   • salt to 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
   • onion 1
   • garlic 3

   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 tomatoes 400 g
   • green olives 150 g
   • capers 2 tbsp
   • lemon zest 1
   • fresh thyme 2
   • bay leaf 1

   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 steak 4

   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 steak 4
   • olive oil 3 tbsp
   • canned tomatoes 400 g
   • bay leaf 1
   • black pepper to taste
   • salt to 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.