- 6 x 150g tuna steaks
- Extra virgin olive oil
- 3 cloves garlic, peeled and finely chopped
- 12 sage leaves, chopped
- Sea salt and freshly ground black pepper
- 4 fennel bulbs, washed, trimmed and cut into wedges
- 3 small red onions, peeled and cut lengthways into wedges
- Ligurian olives
- 1-2 lemons
Place the tuna in a single layer in a shallow dish. Mix together 60ml of olive oil with garlic, sage and salt and freshly ground black pepper. Brush the tuna with the oil and then turn and spoon over the remaining oil. Cover and then refrigerate for at least an hour.
Place the fennel and red onion in a baking dish and drizzle with olive oil.
Roast in oven for 40 minutes, stirring occasionally, until tender and starting
Add olives to the pan and set aside to keep warm.
Heat a frying pan until hot and sear the tuna for 2-3 minutes on each side.
Place the vegetables on a serving plate and top with the tuna, squeeze a
little lemon over each steak and sprinkle with sea salt.
Serve at once.