Fresh Tuna Steak (2)
and cut them into 1 inch cubes.
Cherry Tomatoes (1 2/3 cups)
Garlic (2 cloves)
In a skillet heat up the
Extra-Virgin Olive Oil (2 Tbsp)
with the garlic until the garlic gets a nice golden brown color – use low temperature as you want to gently aromatize the oil, without burning the garlic.
Add the tomatoes, season with
Salt and Pepper (to taste)
and cook on medium-high for 5 minutes.
Next add the tuna,
Dried Oregano (1 tsp)
Kalamata Olives (6)
, and some of the
Fresh Basil Leaves (4)
Adjust with some salt and pepper as desired and cover with a lid. Cook for 10-15 minutes or until fish is cooked.
Add some more fresh chopped basil.
Serve it up with a sprinkle of freshly grated black pepper!