To prepare your tuna put a large frying pan over a high heat with finely sliced garlic.

To remove the stones from your olives, press down firmly on them using the palm of your hand so they break open, and discard the stones.

Halve your tomatoes and cut any larger ones into quarters.

Pick the basil leaves off the stalks and put the smaller ones to one side for serving and halve your lemon.

Season your tuna steak with salt and pepper and sprinkle over the oregano.

Put olive oil in the hot pan, followed by the tuna steaks cook for 1 minute on each side, then remove to a warm plate.

Put the pan back on the heat with a little more olive oil add the garlic and olives and cook for 1 minute, then add the anchovies and tomatoes and then add the juice from your lemon.

Cook for 1 minute, stirring every so often, just before you take the pan off the heat, throw in most of your whole basil leaves, tearing up any larger ones squeeze in the juice from the remaining lemon half, toss everything together and season to taste with salt and pepper.

Serve your tuna on a bed of fresh salad.


2-3 cloves of garlic

300g ripe red and yellow cherry tomatoes

handful of black olives, stones in

small bunch of fresh basil

1 lemon

2 tuna steaks (about 150g each, 1cm thick), sourced with sustainability in mind

sea salt and freshly ground black pepper

1 teaspoon dried oregano

olive oil

4 anchovies


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