Tuna Steaks with Olive Salsa


  • 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


  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.