Italian-style seared tuna

Ingredients for 2 servings:

• 2 garlic cloves
• 300 g cherry tomatoes, ripe red and yellow
• 1 handful of olives, black with stone
• 1 small bunch of fresh basil
• 1 lemon(s)
• 2 tuna steaks, each 200 g in weight and 1 cm thick
• Sea salt and freshly ground black pepper
• 1 tsp oregano, dried
• olive oil
• 4 anchovy fillets, drained

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Place a large frying pan on the stove over high heat. Peel the garlic and slice thinly. Halve the tomatoes, quartering any larger ones. Using the palm of your hand, press out the stones from the olives and discard. Pick off the basil leaves, reserving any smaller leaves for garnish. Halve the lemon. Season both tuna steaks with salt and pepper and sprinkle with oregano. Add a drizzle of olive oil to the hot pan and add the tuna. Fry for 1 minute on each side, then remove and place on a warm plate. Pour a little more olive oil into the pan and fry the garlic and olives for 1 minute, then add the anchovies and tomatoes. Squeeze over the juice of half a lemon. Cook for 1 minute, stirring occasionally. Just before removing the pan from the heat, add the basil leaves, tearing up any larger ones. Squeeze over the juice of the second lemon half, mix everything together, and season with salt and pepper. Divide the sauce between two plates. Slice the tuna steaks and arrange them on top of the sauce. Sprinkle with the remaining basil leaves and serve with crusty bread and a fresh salad.