Seared Yellowfin with Kalamatas & Capers

Seared Yellowfin with Kalamatas and Capers

3 hefty Yellowfin steaks
2 T extra virgin olive oil
salt & pepper
1/4 c. extra virgin olive oil
1 c. red onion, sliced thin
zest of 1 lemon, grated fine
3 cloves garlic
1/4 c. lemon juice, freshly squeezed
12 Kalamata olives, sliced
2 T capers
1/8 c. caper juice
2 T parsley

Heat a skillet over medium high heat until it sizzles when water is sprinkled on it.  Pour in 2 T olive oil and spread it around the pan.  Season tuna on both sides with salt and pepper.  When the olive oil is hot, place the tuna in the pan and sear each side until golden brown.  Remove from the pan.

In the same pan, heat the 1/4 c. olive oil over medium high heat and add the onions.  Saute for about 8 minutes until softened.  Add thelemon zest and garlic, and cook for about 3 minutes. 

Add the lemon juice, olives, caper juice, and capers, then place the tuna steaks back in the pan just to heat.

*Serve Tuna atop raw spinach or any of your favorite vegetables!