1 cup of cherry tomatoes, halved
1/3 cup pitted and chopped Kalamata olives
1 tbsp capers
2 tbsp olive oil
3 tsp fresh thyme leaves
¼ tsp black pepper
4 tuna steaks, skin removed
1 lemon, cut into wedges
Preheat the oven to 425°F.
Lightly oil a large ovenproof dish.
In a small bowl, combine the cherry tomatoes, olives, capers, thyme and olive oil. Season with black pepper.
Arrange the tuna steaks in one layer in an ovenproof dish, top them with the tomato and olive mixture. Bake in the oven until the fish is cooked, about 20 minutes.
Enjoy this meal with steamed green vegetables (asparagus or broccoli) and nice crusty bread!