Preheat oven to 400 degrees F (200 degrees C).
In a baking tray, place the Dried Oregano (1/2 teaspoon), Garlic (3 clove), Cherry Tomato (300 gram), and Extra-Virgin Olive Oil (2 tablespoon). Toss everything together.
Bake for about 25-30 minutes or until the tomatoes look as though they are about to collapse and their skins are crinkled.
Season the Fresh Tuna Steak (2) with Himalayan Rock Salt (to taste) and Ground Black Pepper (to taste). Cook them on a hot grill or grill pan for about 2 minutes per side, or less if you like it more on the rare side!
When the tomatoes are cooked, add Capers (1 tablespoon), Kalamata Olives (8), and Dried Oregano (1/2 teaspoon).
Plate the tuna and top each plate off with tomatoes and Arugula (2 handful).