Ben's amazingly impromptu olive & lemon sauce for fish

on the spot, classic reduction, sans vino however ...
1. brown challots & garlic in pan (approx 1 min)
2. add zest of 1 lemon - fry approx 30sec
3. add cup or so of bacon or fish stock
4. add a few table spoons of olive oil from some deli olives
5. add the olives
6. reduce for a while till you have the qty you want
7. tip out & then fry the tuna steaks in the bits left behind

servce sauce ontop of fish with salad.... voila!

B