- 4 slices of yellow-fin tuna, about 100 g each
- 300g canned cherry tomatoes, drained
- 100g sugar
- a few leaves of basil
Put the cherry tomatoes in a saucepan. Season with the sugar and salt. Bring to a boil over medium-high heat. Reduce the heat to medium and gently simmer, stirring occasionally, until thick and jam-like, about 20 minutes. You'll know it's done when you scrape a spoon across the bottom of the pot. Keep warm for serving.
Heat a cast iron griddle, pan-sear the tuna for one or two minutes on each side, and season with salt.
Slice the tuna steaks across the grain on a wooden board (you can serve at table if you like).