Name: Seared tuna with tomato and olive sauce
Yield: 4 servings
Cuisine: Cooking Method
Ingredients: 4.00 tuna fresh fillets; 15.00 ml fresh chillies 573; 0.00 salt and freshly ground black pepper to taste; 125.00 g pesto tomato; 1.00 tomatoes large, diced; 250.00 ml water; 12.00 olives calamata, pitted, halved; 15.00 g fresh Italian parsley chopped; 0.00 freshly ground black pepper

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Ingredients (9)

4.00	tuna — fresh fillets
15.00 ml	fresh chillies — 573
0.00	salt and freshly ground black pepper — to taste

SAUCE

125.00 g	pesto — tomato
1.00	tomatoes — large, diced
250.00 ml	water
12.00	olives — calamata, pitted, halved
15.00 g	fresh Italian parsley — chopped
0.00	freshly ground black pepper

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Method:

Rub tuna with olive oil and season with salt and pepper.
Heat a griddle pan or a heavy based frying pan tull smoking hot.
Sear tuna for about 3 to 4 minutes on each side depending on the thickness of the fish – the centre should remain pink.
Meanwhile pour the oil that’s on the surface of the pesto into a small pot, heat and add the tomatoes. Cook for about a minute and add remaining pesto. Cook to heat through.
Toss in olives, water and parsley and cook for about 3 minutes or till thoroughly heated through.
Season to taste, spoon over tuna and serve with a side dish of mixed beans.

Tip: How to de-pip an olive: Make a shallow slit in each olive and, using the broad flat side of a kitchen knife, press down firmly on each olive. The pip will be loosened and can simply be popped out.