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Let start by making the olive salad first, begin by hard-boiling 2 eggs, add the eggs to a small sauce pan, fill with water, about 1 inch above the eggs, turn the heat to high, once it comes to a rolling boil, cover with a lid, turn off the fire, and cook the eggs for about 12 minutes, then remove from the water and set aside
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Finely mince 1 clove of garlic and add to a bowl, then add 1/2 cup green Spanish olives and 1/2 tablespoon of capers and lightly mash everything together with a pestle
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Cut 5 cherry tomatoes in half and add to the bowl, along with 1 tablespoon of extra virgin Spanish olive oil,1 teaspoon of freshly squeezed lemon juice, 1/2 teaspoon of dried oregano and season with sea salt and freshly cracked black pepper, mix everything together
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Peel the eggs, cut in half, discard the yolks, and dice the egg whites, add to the bowl, mix everything together, cover with seran wrap and add to the fridge
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To make the marinade, finely mince 1 clove of garlic and add to a bowl, also add 2 tablespoons of extra virgin Spanish olive oil, 2 tablespoons of white wine, 1 teaspoon of freshly squeezed lemon juice, 1/2 tablespoon of dijon mustard, 1 teaspoon of dried thyme, and whisk everything together until well mixed
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Add 2 fresh tuna steaks to a small casserole dish, cover the steaks with the marinade, cover the dish with seran wrap and add to the fridge for 15 minutes
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Heat a non-stick frying pan with a medium heat, season the tuna steaks with sea salt and freshly cracked black pepper, once the pan get´s hot, add the tuna steaks to the pan, cooking about 3 minutes per side
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Place the tuna steaks on a cutting board, cut each one in half, for each serving, add 2 halfs to a plate, add half of the olive salad, garnish with lemon slices and fresh parsley
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Enjoy!