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1
Stir the breadcrumbs and pepper together in a bowl.
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2
Spread the mixture out on a large plate.
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3
Coat the tuna with the mixture by pressing all sides of each steak on the plate, pressing down so the coating adheres.
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4
Heat the oil in a heavy-bottomed saute pan over medium heat.
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5
Cook the tuna in the pan without crowding until golden brown, about 2 minutes.
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6
Turn the steaks over and cook on the other side for about 2 minutes for rare, 3 for medium-rare.
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7
Remove the tuna to a plate and cover loosely with foil to keep warm.
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8
Set aside.
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9
Add the chayote to the pan, raise the heat to high, and wilt for 1 minute.
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10
Add the carrot and cook for 2 minutes.
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11
Add the shallots, olives, thyme, gin, and vermouth, stir to combine, and cook for 1 minute.
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12
Pour in the broth, bring to a boil, and let boil for 1 minute to reduce slightly.
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13
Stir in the butter; season with salt and pepper; and remove the pan from the heat.
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14
Use tongs or a slotted spoon to remove and discard the thyme sprigs.
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15
To serve, slice each tuna steak in half.
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16
Arrange some of the sauteed vegetables in the center of each of 4 plates and stack 2 steak halves on top.
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17
Drizzle some sauce around the fish on each plate and serve.
