Seared Tuna With Polenta Cakes

• 6 oz polenta
• 4 tbsp olive oil
• 2 oz pitted black olives, roughly chopped
• 2 oz capers
• 1 clove garlic, minced
• 1 None shallot, minced
• 2 tsp lemon zest
• 1 tbsp lemon juice
• 4 (6 oz) tuna steaks
• None None lemon wedges and salad, to serve

1. Bring 4 cups water to a boil. Slowly whisk in polenta. Add 2 tbsp olive oil. Reduce heat to low and simmer, stirring, for 10 mins, until very thick. Season. Turn out onto a clean work surface and shape into 8 cakes. Set aside for 1 hour to set.
2. Meanwhile, for the caper and olive relish, mix together olives, capers, garlic, shallot, lemon zest, lemon juice and remaining oil. Season and set aside.
3. Heat a grill pan or frying pan over high heat. Cook polenta cakes for 2 mins per side, until golden. Set aside and keep warm. Add tuna steaks and cook for 2-3 mins per side. Serve immediately with polenta cakes, caper and olive relish, lemon wedges and salad.

polenta, olive oil, black olives, capers, clove garlic, shallot, lemon zest, lemon juice, tuna, lemon wedges

Taken from recipes-plus.com/api/v2.0/recipes/29075 (may not work)