Tuna Steak With Black Olive Vinaigrette

1. 1

   Season tuna, refrigerate at least 20 minutes.

2. 2

   Whisk together 1 tsp of the oil with the olives, parsley, vinegar, lemon juice, and garlic.

3. 3

   Heat the remaining 2 teaspoons oil in a medium nonstick skillet over medium-high heat.

4. 4

   When hot, add the tuna and cook about 1 to 2 minutes on each side, or until desired doneness (tuna is best rare).

5. 5

   Remove the tuna from the skillet and cut into thin slices.

6. 6

   Arrange on four small plates and top each serving with 1/4 of the olive mixture.

* Per serving · 4 servings · Values may vary.

No additional tips available.