Tuna with Salad
Mix 200 ml (approximately 7 ounces) olive oil in a bowl with thyme, rosemary, pepper, garlic and 2 tablespoons of lemon juice to make a marinade. Add tuna steaks to the bowl, cover and let rest for 2-3 hours.
Peel onion and cut into thin slices. Rinse tomatoes and cut into quarters. Rinse fennel, trim and cut into rings. Toast bread and break into bite-size pieces. Mix tomatoes, fennel, onion and toast pieces in a bowl with 4 tablespoons olive oil, 2 tablespoons vinegar and basil and season with salt and pepper.
Remove tuna from the marinade and season with salt. Cook tuna under a preheated oven broiler, watching carefully, for 8-12 minutes. Arrange fennel mixture on four plates and cover with tuna. Serve sprinkled with some crumbled feta cheese and fresh thyme.