Sicilian-style sauteed tuna

Season the swordfish on both sides with salt and white pepper. Roughly chop the capers and black olives

Lightly coat both sides of the swordfish fillets with plain flour, add olive oil and place in a frying pan heated over high heat. The key is to wait until the pan is thoroughly heated before adding the fillets

After about a minute, flip it over and cook for another 30 seconds, then remove to a tray, cover with aluminum foil and cook in the residual heat

Wipe off the oil from the frying pan with kitchen paper, add [A] to make the sauce, and cook for about 1 minute, then return the swordfish meat from [3] to the frying pan

Remove from heat and serve in a serving dish. Finish by sprinkling Italian parsley and olive oil