100 g tuna loin, thickly sliced
2 ½ tbsp tablespoons extra virgin olive oil
salt and pepper
2 tbsp Maestre Sherry Vinegar
4 very ripe heirloom or oxheart tomatoes, quartered
10 pitted black olives (manzanilla)
½ white onion, very thinly sliced
10 mint leaves
10 parsley leaves
10 tarragon leaves
2 soft boiled eggs, quartered
Bring tuna to room temperature. Place in a bowl with 2 teaspoons of the oil. Toss to combine. Season.
Heat a grill pan until very hot. Cook tuna for 30 seconds on each side.
Whisk vinegar and remaining oil in a large bowl. Season. Add tomatoes, olives, onion, herbs and caperberries.
To assemble salad, divide tomato mixture over serving plates. Top with tuna and eggs.
Always use tomatoes at room temperature to appreciate their full flavour.