Ingredients

Four 1-inch-thick tuna steaks (6 to 8 ounces each) 2 tablespoons dried herbes de Provence (or chopped dried thyme, sage and rosemary) Grated peel and juice of 1 lemon Salt and freshly ground pepper 4 long slices good-quality ham, such as French Bayonne or Spanish serrano 3 tablespoons extra-virgin olive oil (EVOO) 1 onion or 2 shallots, chopped 4 cloves garlic, finely chopped 4 vine-ripened or plum tomatoes, seeded and chopped 3 tablespoons capers, drained Black olives, such as niçoise or kalamata (a generous handful), pitted and chopped Flat-leaf parsley, chopped (a couple of generous handfuls)

Description

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