A classic Mediterranean olive puree called tapenade is made with black olives, garlic, capers, anchovies and olive oil and often served as an appetizer on sliced bread. We'll turn that appetizer into more of a main meal by serving it with pan-roasted tuna and cherry tomatoes.

Procedure: Add 1 1/2 cups of sliced, pitted kalamata olives to the food processor with 1 medium clove of garlic, 2 tbs of well drained capers and 1 or 2 anchovy fillets and put the lid on top. Turn the machine on, add a little olive oil at a time until you end up with a smooth, thick puree.

Next, rub a little olive oil over the outside of the tuna fillets and season them with black pepper. Then sprinkle some finely-chopped fresh rosemary over both sides and press it in. Do the same thing to the other side of the tuna.

Add a good splash of olive oil to a heavy-bottomed pan on medium-high heat and, when the oil is hot, carefully add the tuna fillets and start browning the first side.

Watch the color change on the side of the tuna and, for medium rare, you'll want to flip it over when it looks like it has cooked up about one-third of the way and finish cooking it on the second side.

Add a handful of red and yellow cherry tomatoes at this time.

Take a minute to cut a couple of big slices of country bread and top those with some of the tapenade. Then, when the tuna is cooked to your liking, it's time to eat.

It's up to you how you like your tuna cooked and whether to slice it before serving. Then put it on top of the bread and tapenade and add some of the roasted cherry tomatoes on top.