Provençal Tuna Steak with Green Olives

Ingredients

• 4 tuna steak
• 3 tbsp olive oil
• 1 onion, thinly sliced
• 3 garlic, minced
• 400 g canned tomatoes
• 150 g green olives, pitted, halved
• 2 tbsp capers
• 1 lemon zest
• 2 fresh thyme
• 1 bay leaf
• black pepper to taste
• salt to taste

Method

1. 1.

   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.

2. 2.

   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.

3. 3.

   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.

4. 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.

5. 5.

   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.