PREPARING TUNA SLICES WITH OLIVES

Ingredients:

• 4 tuna steaks, approximately 200 g each
• olive g 80
• 20g almonds
• pine nuts 20 g
• untreated lemon
• 1 clove of garlic
• marjoram
• olive oil
• dry white wine
• sale
• baby.

Preparation

Heat 4 tablespoons of oil in a large skillet and cook the tuna steaks. Cook for 3 minutes on one side, then flip them with a spatula and cook for the same amount of time on the other side.

Drizzle the steaks with half a glass of dry white wine; let it evaporate over high heat, then season lightly with salt and pepper, then remove from the heat. Coarsely chop the pitted olives, almonds, pine nuts, a few sprigs of marjoram, and the peeled garlic using a knife or mezzaluna.

Wash the lemon and, using a lemon peeler, cut strips from the zest (yellow part only). Sprinkle the tuna steaks with the chopped olives and lemon slices, and serve immediately with boiled potatoes and salad.

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