Tuna on salad

Ingredients for 4 servings:

• 4 tuna steaks, each approx. 200 g
• ½ lemon(s), juice
• 1 small salad (Novita)
• 250 g cherry tomatoes
• 6 tbsp olive oil
• 3 tbsp balsamic vinegar
• 1 garlic clove(s)
• 50 g olives, mixed
• 1 handful of basil

Instructions

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

Rinse the tuna steaks in cold water, pat dry, and place on a platter. Drizzle with lemon juice, season with salt and pepper, and chill. Wash and drain the lettuce. Halve the cherry tomatoes. Mix 4 tablespoons of olive oil with the balsamic vinegar, salt, and pepper. Toss half of the tomatoes in the mixture and remove from the pan. Peel and chop the garlic, mix with the olives, lettuce, and the remaining tomatoes, and serve. Rinse the basil and drain. Brown the tuna on both sides in 2 tablespoons of oil—for just 1 minute or until cooked through (6 minutes), depending on your preference. Arrange on the lettuce. Distribute the remaining tomatoes and basil over the fish.