PREPARING TUNA STEAKS WITH OLIVES

Preparation:

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

Pour half a glass of dry white wine over the tuna steaks; let it evaporate on high heat, then season lightly with salt and pepper. Remove from 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 special knife, cut thin strips of the zest (only the yellow part).

Sprinkle the tuna steaks with the olive mixture, lemon zest strips, and serve immediately with boiled potatoes and salad.