Tuna with Mediterranean belly 

Tuna belly in a pan with cherry tomatoes, a recipe for a second course based on fish with a rich and decisive taste. Very quick to make, it is ideal for a dinner with friends. A typical Mediterranean recipe, fresh tuna meat has a compactness and fleshiness that lend themselves well to recipes like this, the tuna is lightly sautéed in a quick sauce based on a few cherry tomatoes, capers and olives. The result, soft and juicy slices of belly, with a rich and decisive taste. I recommend you try the recipe!

Ingredients

4 slices Tuna belly

10 cherry tomatoes

1 tsp salted capers

20 Olives

2 tablespoons Extra virgin olive oil

1 clove Garlic

Salt

Parsley (chopped)

Preparation

Prepare all the ingredients at hand. In a non-stick pan, add two tablespoons of extra virgin olive oil and heat over low heat together with the clove of garlic. Leave to brown for a few minutes. Add the washed and dried cherry tomatoes and cut in half together with the capers desalted under running water and the pitted black olives, cook this sauce with lid over low heat about five minutes. (remove the garlic clove). Remove the lid, move the cherry tomatoes slightly on one side of the pan, put a sheet of parchment paper in the center and lay the slices of tuna belly about 1 cm and a half thick on it. Cook the fish with lid about two minutes per side. Remove the tuna from the pan together with the sheet of parchment paper, shrink the cooking liquid, season with salt and add the freshly chopped parsley. Serve the tuna slices with the sauce on top. Soft and juicy, enjoy your meal!

Note

Short cooking times are recommended for the success of this dish.