- 2 teaspoons
- 1 teaspoon
- 11 ounces
Tuna (center piece)
- 1 stalk
Leek (about 375 grams)
- 2 ounces
Black olives (pitted)
- 3 sprigs
- 1 ½ tablespoons
Crush black and white peppercorns in a mortar and put on a plate.
Cut tuna lengthwise into 2 cylindrical pieces.
Roll tuna pieces in peppercorns to coat.
Cut leek diagonally into 1 cm (approximately 1/2-inch) slices.
Carefully rinse leek slices in several changes of cold water, keeping rounds intact if possible. Remove and drain well.
Peel the garlic and thinly slice. Coarsely chop the olives.
Rinse the parsley, shake dry, pluck leaves and coarsely chop. Squeeze orange to yield 150 ml (approximately 2/3 cup) juice.
Heat 1 tablespoon oil in a pan over medium heat. Cook leek and garlic, stirring frequently, until softened, 3 to 4 minutes.
Add olives and orange juice and bring to a boil. Cover and cook until slightly reduced, about 3 minutes, then season with salt and pepper.
Meanwhile, heat the remaining oil in a skillet. Cook the tuna loins until seared and golden, about 45 seconds per side.
Combine parsley and leek mixture and arrange on a plate. Cut tuna into slices, arrange on top, and serve.