Name: Pan-Seared Tuna with Lemon, Capers, and Olives
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Ingredients: 2 cloves garlic; 1/4 cup capers (drained); 1/2 cup assorted pitted olives (drained); 1 teaspoon kosher salt; 1/2 teaspoon cracked black pepper; 2 lemons (halved and seeded); 2 8-ounce tuna steaks; 2 tablespoons olive oil

Pan-Seared Tuna with Lemon, Capers, and Olives

Pan seared tuna is the best way to cook fresh tuna and it is best served rare. This recipe is simple and adds loads of flavor to a quick dinner.

Pan-Seared Tuna with Lemon, Capers, and Olives

Prep Time 10

Cook Time 10

Total Time 20

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Servings

Ingredients

2 cloves garlic
1/4 cup capers drained
1/2 cup assorted pitted olives drained
1 teaspoon kosher salt
1/2 teaspoon cracked black pepper
2 lemons halved and seeded
2 8-ounce tuna steaks
2 tablespoons olive oil

Instructions

In the bowl of a food processor or blender, place garlic, capers, olives, salt, and pepper. Blend until it becomes a paste.
Squeeze lemons over tuna. Smear garlic paste on both sides of each tuna steak. Heat olive oil in a sauté pan over medium heat. When oil is shimmering, place tuna in the pan; reduce heat to low. Cook for 3 minutes on each side for medium doneness.
Keep an eye on the garlic paste to make sure it doesn’t burn. Serve with Orzo with Feta and Basil.
Recipe Courtesy of Quick & Kosher: Meals in Minutes by Jamie Geller (Feldheim 2010)