From Jamie Geller’s “Quick and Kosher”
Pan Seared Tuna with with Lemon, Capers, and Olives
2 cloves of garlic
¼ cup of capers, drained
½ cup assorted pitted olives, drained
1 teaspoon kosher salt
½ teaspoon of black pepper
2 lemons, halved and seeded
2 (8-oz) tuna stakes
2 tablespoons olive oil
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 the 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, so that tuna is medium doneness. Keep an eye on the garlic paste to make sure it doesn’t burn.