4 tuna steaks
kosher salt
freshly ground black pepper
2 Tbs. extra-virgin olive oil
1 medium shallot, finely chopped
2 cups mixed yellow and red cherry tomatoes
1/3 cup sliced green olives
2 Tbs. finely chopped fresh basil
1/2 Tbs. fresh lemon
Season tuna with salt and pepper. Heat oil in skillet on medium-high. Cook, turning once, 3-4 minutes for medium rare. Plate tuna.
Reduce heat to medium and brown shallots for about 1 minute. Add tomatoes, olives, basil, 1/2 tsp. salt and a few grinds of pepper for about 2 minutes. Remove skillet from heat and stir in lemon juice.
Top tuna steaks with tomato salad, and serve.
Recipe from Fine Cooking Magazine
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