Grab 2 fresh tuna steaks that are about ½ inch thick and season them with sea salt and freshly cracked black pepper on both sides, then spread about a ¼ cup of dijon mustard all over the tuna steaks and evenly sprinkle 1 tablespoon of dried thyme on the tuna steaks
Heat a non-stick frying pan with a medium-high heat and add 2 tablespoons of extra virgin Spanish olive oil, once the oil get´s hot add the tuna steaks into the pan, cook for 2 ½ minutes per side, then transfer the seared tuna steaks into a serving dish
Using the same pan with the same heat add 6 cherry tomatoes into the pan, season with sea salt and freshly cracked black pepper and cook for 2 minutes, then add the cooked tomatoes to the dish with the seared tuna steaks
Garnish with freshly chopped parsley and a couple slices of lemon