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.
Recipes
Tuna with olives and parsley: a Mediterranean delight
Ingredients
- 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
Step by step
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Step 1
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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.
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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.
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Step 4
Serve topped with the olive sauce, very hot, and a little bit of parsley.
