Grilled tuna with tomato, olives and capers

Remove the seed lists from the tomatoes. Cut the flesh into small cubes.

Slice the garlic very finely. Heat 5 tbsp oil in a saucepan and fry the garlic for 1 min. Add the tomatoes and warm them over a low heat for 3 min. Meanwhile, cut the olives very small. Put the olives and the capers in the tomato and warm for another 2 minutes. Season with salt and pepper.

Heat the grill pan. Dab the tuna steaks dry with kitchen paper and brush them with the rest of the oil. Grill the steaks in 3-4 min. Rosé depending on the thickness. Turn halfway. Sprinkle with salt and pepper. Divide the steaks over 4 plates and add the sauce. Delicious with the white-bean puree with fennel and thyme.