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Pan-Seared Tuna with Lemon, Capers, and Olives

Pan-Seared Tuna with Lemon, Capers, and Olives

Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
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Servings

2 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)