Fry the tuna steak over an open flame until lightly browned, leaving the inside pink — a delicate rose-colored sear. Serve with broccoli, confit tomatoes, olives, anchovies, parsley, and olive oil.

The taste is like a wave touching the shore: hot on the outside, cool on the inside. It contains all the energy of the sea, restrained power, and precision of movement. This is a dish for those who appreciate balance — between fire and silence, between energy and calm.