Jamie Geller's Pan-Seared Tuna with Lemon, Capers, and Olives

From Jamie Geller’s “Quick and Kosher”

Pg. 55

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.