Tuna with Pimiento-Stuffed Olives

This tuna and olives recipe is delicious way to greet your guests this holiday season! As the tuna steaks need to be marinated, start preparing the dish a day before it is going to be served. Make sure to cut the tuna steaks across the grain to form 1-inch thick cubes.

Makes 6 Servings

2 fresh tuna steaks (around 1/2 pound total), skin removed and cut into cubes
3 tbsps red wine vinegar
2tbsps flour
1 onion, finely chopped
2 cloves garlic, minced
4 sprigs thyme
1/2 pimiento-stuffed green olives, halved
1 bay leaf
salt and pepper

In a large, non-metallic dish, combine red wine vinegar and 3 tbsps of the olive oil. Stip leaves of thyme and add in together with the bay leaf, and salt and pepper to taste.
Add tuna cubes, mixing to coat with marinade.
Cover dish and let marinate in refrigerator for around 8 hours or overnight.
Remove tuna cubes from marinade, saving marinate.
In a bowl, toss tuna in flour, lightly coating.
In a heavy bottom skillet, heat remainder of olive oil.
Add onion and garlic and gently cook until softened and golden brown.
Add tuna cubes to skillet and cook until the fish becomes opaque, turning several times, foraround 2 to minutes..
Add marinade and olives to skillet and cook until fish is tender and the sauce has thickened, around 1 to 2 minutes.
Serve piping hot.

TIPS:
1) Garnish serving platter with thyme sprig if desired.
2) Serve with slices of crusty bread.
3) Try rosemary olives as another appetizer item for your next get-together!