Drizzle a kiss of extra virgin Spanish olive oil and some fresh lemon juice on 2 tuna steaks and rub it all over the steaks, then season with sea salt and freshly cracked black pepper on both sides, thinly slice 2 cloves of garlic, finely dice 1 small onion and reserve ½ a cup of green Spanish olives that have been gently cracked open

Heat a non-stick frying pan with a medium-high heat and add 2 tablespoons of extra virgin Spanish olive oil, 2 minutes after adding the olive oil add the tuna steaks into the pan and sear for 2 minutes per side, after a total cooking time of 4 minutes remove the tuna steaks from the pan and set aside

Using the same pan with the same heat add the sliced garlic and diced onions and mix with the oil, make sure to scrape everything that was left over from the tuna, about 1 minute later season with sea salt, freshly cracked black pepper and ½ teaspoon of dried thyme and mix everything together, then add ½ cup of white wine and a sprig of fresh rosemary, 2 minutes after adding the wine and it has reduced in half add the tuna steaks back into the pan along with the ½ cup of Spanish olives and lower the fire to a low heat, simmer between 4 to 5 minutes

Serve directly from the pan, garnish with fresh lemon slices and freshly chopped parsley