Monday 24 January
The steaks were marinated for an hour in olive oil, salt, white pepper, and thyme.
The tapenade was ca. 2 T. oil-cured tomatoes, 1 T green olive, 2 T black Moroccan olives, whizzed up fine in the robot-coupe with a drizzle of artichoke oil; then 1 T capers and 2 T artichokes in oil, given a few pulses to meld them in but leave chunks of artichoke.
Pan-fried the tuna to be rare, then rested it in the toaster-oven with tapenade on top while we fried zucchini strips in the same pan; deglazed with white balsamic, and put it all together.