Let start by making the olive salad first, begin by hard-boiling 2 eggs, add the eggs to a small sauce pan, fill with water, about 1 inch above the eggs, turn the heat to high, once it comes to a rolling boil, cover with a lid, turn off the fire, and cook the eggs for about 12 minutes, then remove from the water and set aside

Finely mince 1 clove of garlic and add to a bowl, then add ½ cup green Spanish olives and ½ tablespoon of capers and lightly mash everything together with a pestle

Cut 5 cherry tomatoes in half and add to the bowl, along with 1 tablespoon of extra virgin Spanish olive oil,1 teaspoon of freshly squeezed lemon juice, ½ teaspoon of dried oregano and season with sea salt and freshly cracked black pepper, mix everything together

Peel the eggs, cut in half, discard the yolks, and dice the egg whites, add to the bowl, mix everything together, cover with seran wrap and add to the fridge

To make the marinade, finely mince 1 clove of garlic and add to a bowl, also add 2 tablespoons of extra virgin Spanish olive oil, 2 tablespoons of white wine, 1 teaspoon of freshly squeezed lemon juice, ½ tablespoon of dijon mustard, 1 teaspoon of dried thyme, and whisk everything together until well mixed

Add 2 fresh tuna steaks to a small casserole dish, cover the steaks with the marinade, cover the dish with seran wrap and add to the fridge for 15 minutes

Heat a non-stick frying pan with a medium heat, season the tuna steaks with sea salt and freshly cracked black pepper, once the pan get´s hot, add the tuna steaks to the pan, cooking about 3 minutes per side

Place the tuna steaks on a cutting board, cut each one in half, for each serving, add 2 halfs to a plate, add half of the olive salad, garnish with lemon slices and fresh parsley