Grab the Fresh Tuna Steak (2) and cut them into 1 inch cubes.
Cut the Cherry Tomato (250 gram) into quarters.
Mince the Garlic (2 clove).
In a skillet heat up the Extra-Virgin Olive Oil (2 tablespoon) 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 teaspoon), Kalamata Olives (6), and some of the Fresh Basil Leaf (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!