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.
Tuna with olives and parsley: a Mediterranean delight
- 4 fresh tuna steaks
- 1 medium onion
- 2 cloves of garlic
- 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
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.
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.
Serve topped with the olive sauce, very hot, and a little bit of parsley.