Ingredients (for 4 people)
6 to 8 tuna steaks (total of 1 kg, maybe a bit more)
200 ml of olive oil
100 g of black olives
3 cloves of garlic
200 ml of white wine
1/2 teacup of finely diced parsley
salt & pepper
1) We spice the steaks, which are 1.5 cm thick, with salt and pepper. On well-heated olive oil, we fry the steaks for a minute and a half on each side, so that they get mild color from frying. We take the steaks out of the frying pan and put them on a plate on the side.
2) To the same pan we add garlic and quickly fry it, just enough for it to release its scent, we add sliced olives and fry them a bit. Then we add parsley, quickly stir everything and add wine. When it boils, we return tuna steaks to the pan and stew it all until the wine evaporates. We take it off the fire and it’s done.
Advice: We usually don’t have such a large pan that can hold six or eight steaks. That’s why we manage this way: in the basic pan (with thicker bottom) we fry as many steaks as we can fit in it, and the rest we fry in an additional pan. Later we unite the steaks in the basic pan and cook them, with flipping and shifting.
Written and photographed by Mladen Gerovac
Translated from Croatian by Leon Tiška