A very rich recipe of tuna with an olive vinaigrette with olive oil.
Learn more about Kiwilimón
Ingredients4 portions
Preparation
Take the olives, remove their bones and picks.
In a deep bowl, mix the olives, 5 tablespoons of the olive oil, the onion, the basil, the vinegar and the lemon zest. Season with salt and pepper.
Take the slices of bread and the tuna steaks and seal them with the remaining olive oil. Season the tuna steaks with salt and pepper.
Heat a large skillet over medium heat and cook bread slices 3-4 minutes or until golden brown.
Remove the bread from the pan and cook the tuna approx. 2 minutes on each side so that I was sealed (cooked on the outside and raw at the center).
Remove the cut tuna from the heat in slices.
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