Seared "marinated" Tuna with Black-Olive Vinaigrette

1. 1

   Place lemon juice in small bowl.

2. 2

   Whisk in 1/2 cup olive oil, then olive puree.

3. 3

   Season vinaigrette to taste with salt and pepper.

4. 4

   Sprinkle tuna with salt and pepper; rub with remaining 2 tablespoons oil.

5. 5

   Heat heavy large skillet over high heat.

6. 6

   Add tuna to skillet; brown on all sides, turning occasionally, about 10 minutes.

7. 7

   Transfer tuna to plate; chill 30 minutes.

8. 8

   Thinly slice tuna crosswise, reserving any scraps.

9. 9

   Spoon 1 tablespoon vinaigrette onto each of 6 plates.

10. 10

    Arrange tuna slices, overlapping slightly, in circle on each plate.

11. 11

    Spoon remaining vinaigrette over tuna.

12. 12

    Dice any tuna scraps; place in center of circle.

13. 13

    Sprinkle with chives.

* Per serving · 4 servings · Values may vary.

No additional tips available.