Seared Tuna Steaks with Olive Tapenade
1/2 c. pitted kalamata olives, chopped
1/2 c. green olives with pimentos, chopped
1 Tbsp. sun-dried tomatoes, packed in oil, chopped
1/2 tsp. dried thyme
1/2 tsp. dried oregano
1 Tbsp. olive oil
1 Tbsp. capers
1 tsp. lemon juice
4 (6 to 8 oz) tuna steaks
In a medium bowl, combine the olives, tomatoes, herbs, oil, capers, and lemon juice.
Heat a bit of olive oil in a cast-iron skillet over medium-high heat. Season the tuna with salt and pepper. Sear for about 3 minutes on each side. Serve the tapenade over the fish.
Notes: We haven't tried this yet.