Seared Tuna Steaks with Olive Tapenade

Instructions

1. 1

   Season the tuna steaks with salt and pepper to your liking.

2. 2

   Heat the olive oil in a skillet over medium-high heat until hot but not smoking.

3. 3

   Sear the tuna steaks for about 1-2 minutes on each side for medium-rare, or longer if you prefer them more cooked.

4. 4

   Remove the tuna steaks from the skillet and let them rest.

5. 5

   For the olive tapenade, combine the pitted Kalamata olives, capers, anchovy fillets, garlic clove, and lemon juice in a food processor.

6. 6

   Pulse the mixture until it becomes a coarse paste, scraping down the sides as needed.

7. 7

   Transfer the tapenade to a bowl and stir in the chopped parsley.

8. 8

   Serve the seared tuna steaks with a generous spoonful of the olive tapenade on top.