Summary

Ingredients

• 2 cloves garlic)
• 300 g cherry tomato (s), ripe red and yellow
• 1 handful olives, black with stone
• 1 small Bunch fresh basil
• 1 lemon (s)
• 2 tuna steak (s), each weighing 00 g and 1 cm thick
• Sea salt and freshly ground black pepper
• 1 teaspoon oregano, dried
• olive oil
• 4 anchovy fillet (s), drained

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Instructions

1. Put a large pan on the stove over high heat. Peel the garlic and cut into fine slices. Halve the tomatoes, quarter larger ones. Push out the stones of the olives with the palm of your hand and throw them away. Pluck the basil leaves and set aside the smaller leaves for the garnish. Halve the lemon.
2. Season both tuna steaks with salt and pepper and sprinkle with the oregano. Put 1 dash of olive oil in the hot pan and pickle the tuna. Fry for 1 minute on each side, then lift out and place on a warm plate.
3. Pour a little more olive oil into the pan and fry the garlic and olives in it for 1 minute, then add the anchovies and tomatoes. Squeeze the juice of half a lemon over it. Let everything cook for 1 minute, stirring occasionally. Just before taking the pan off the heat, add the basil leaves, picking larger ones apart. Squeeze the juice of the second half of the lemon over it, mix everything and season with salt and pepper.
4. Divide the sauce on 2 plates. Cut the tuna steaks into slices and serve on the sauce. Sprinkle with the remaining basil leaves and serve with crispy bread and a fresh salad.