Tuna Steaks with Olive Salsa

2 servings

Ingredients

  • 2 (6 to 8-ounce) yellowfin tuna steaks ( 1/2 -inch to 3/4 -inch thickness)
  • 3/4 cup California Ripe Olives, sliced
  • 1/4 cup bell peppers, diced (red, green or mix)
  • 1/4 cup diced tomatoes, seeded
  • 2 Tablespoons diced celery
  • 2 Tablespoons diced shallots
  • 1/2 teaspoon capers
  • 3 Tablespoons olive oil
  • 2 Tablespoons fresh squeezed lemon juice
  • 1/8 teaspoon dried oregano
  • Salt and pepper to taste
  • 1 teaspoon lemon zest, optional

Directions

  1. Mix together California Ripe Olives, peppers, tomatoes, celery, shallots and capers.
  2. In a separate bowl, whisk together oil, lemon juice, oregano, salt and pepper.
  3. Pour dressing over olive mixture. Stir to coat. Refrigerate.
  4. Heat a non-stick skillet over medium-high heat.
  5. Season tuna with salt and pepper.
  6. Add tuna steaks to hot pan. Sear. Cook approximately 6 minutes per side, turning once until reaching desired doneness. Tuna should be pink but not still red inside.
  7. Top with Olive Salsa. Sprinkle with lemon zest if desired.
Recipe by:

Cindy’s Recipes & Writings