Mediterranean Tuna with roasted peppers and black olives
2 Tablespoons of olive oil
2 garlic cloves, crushed
4 sprigs of thyme
2 red onions finely cut in half and finely sliced
4x 6oz (150gm) tuna steaks
4 red peppers, roasted, skins removed and thinly sliced (1 jar of roasted peppers will do)
14 black olives pitted
3floz (75ml) dry sherry
8floz (200ml) roasted tomatoes (1 can of chopped tomatoes)
Handful of basil leaves
Handful of fresh Italian parsley
Seas salt and freshly ground black pepper
4 handfuls of salad leaves
1. Gently heat the oil in a large frying pan. Add the garlic, thyme, and red onions and cook until they are soft without much color. Once cooked, push the mixture to the sides of the pan.
2. Season the tuna steaks, and place into the empty space you have made in the center of the frying pan and cook for about 3 minutes then turn each piece of tuna over.
3. Add the sliced red peppers and black olives, pour in the dry sherry and chopped roasted tomatoes and allow to warm through, about 4-5 minutes. Add the chopped basil and parsley, taste and season if necessary and serve with a small green salad.