Tuna with olives and parsley: a Mediterranean delight

25 min


4 persons




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Tuna with olives and parsley


  • 4 fresh tuna steaks
  • 1 medium onion
  • 2 cloves of garlic
  • Parsley
  • A dash of Borges extra-virgin olive oil
  • 2 medium ripe tomatoes
  • Salt and pepper
  • 100 g Borges green sliced olives
  • 80 ml dry white wine
Borges extra virgin olive oil

Extra Virgin Olive Oil

Green sliced olives

Green sliced olives

Step by step

  1. Step 1

    In a pan with a drizzle of extra-virgin olive oil, sauté the finely chopped onion and garlic. Add the tomatoes, peeled and grated. Cover and cook over medium heat for 15 minutes.

  2. Step 2

    Add the white wine and turn up the heat. Cook for 3 to 5 minutes. Add the sliced olives and parsley and cook for a few more minutes. Add salt and pepper to taste.

  3. Step 3

    On a very hot griddle with a drizzle of extra-virgin olive oil, cook the tuna with a pinch of salt until it is golden on the outside but still raw on the inside. 

  4. Step 4

    Serve topped with the olive sauce, very hot, and a little bit of parsley. 

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