Mediterranean Tuna with Tomato and Olive Sauce
4 tuna steaks
2 tbsp Filippo Berio Olive Oil
1 tbsp lemon juice
12 black olives, pitted
2 cloves garlic
2 tbsp balsamic vinegar
2 tsp fresh thyme leaves
8 tbsp Extra Virgin Olive Oil
2 large vine-ripened tomatoes, skinned
1. Put the tuna steaks into a shallow dish, mix the olive oil and lemon juice together with a little seasoning, pour over the steaks and leave to marinate for 15 minutes while making the sauce.
2. Put all the ingredients for the sauce into a blender or food processor and blend together, transfer to a pan and heat gently.
3. Place the tuna on a pre-heated barbecue, hot enough to sear the fish for
3 minutes until the fish begins to mark. Use a large fish slice to turn the steak and cook for a further 2-3 minutes, until well marked, his will depend on the thickness of the steaks.
4. Serve with the warm tomato and olive sauce.