Seared marinated Tuna with Black-Olive Vinaigrette

• 3 tablespoons fresh lemon juice
• 1/2 cup plus 2 tablespoons olive oil
• 1/4 cup purchased black-olive puree
• 1 1-pound tail-end piece ahi tuna fillet
• French green lentils
• Chopped fresh chives

1. Place lemon juice in small bowl.
2. Whisk in 1/2 cup olive oil, then olive puree.
3. Season vinaigrette to taste with salt and pepper.
4. Sprinkle tuna with salt and pepper; rub with remaining 2 tablespoons oil.
5. Heat heavy large skillet over high heat.
6. Add tuna to skillet; brown on all sides, turning occasionally, about 10 minutes.
7. Transfer tuna to plate; chill 30 minutes.
8. Thinly slice tuna crosswise, reserving any scraps.
9. Spoon 1 tablespoon vinaigrette onto each of 6 plates.
10. Arrange tuna slices, overlapping slightly, in circle on each plate.
11. Spoon remaining vinaigrette over tuna.
12. Dice any tuna scraps; place in center of circle.
13. Sprinkle with chives.

lemon juice, olive oil, purchased blackolive puree, fillet, fresh chives

Taken from www.epicurious.com/recipes/food/views/seared-marinated-tuna-with-black-olive-vinaigrette-105065 (may not work)