Pepper-Crusted Tuna with Green Olive Sauce

• 1 cup fresh breadcrumbs, pulsed to fine in a food processor
• 3 tablespoons coarsely ground black pepper
• Four 6-ounce skinless tuna steaks ( 3/4 inch thick)
• 1/4 cup olive oil
• 1 whole chayote, julienned (see Notes)
• 1 small carrot, peeled and cut into julienne
• 3 tablespoons minced shallots
• 16 martini olives, pitted, drained, and sliced crosswise
• 3 thyme sprigs
• 1/4 cup gin
• 1/4 cup dry vermouth
• 1/2 cup homemade chicken stock or store-bought, low-sodium chicken broth
• 3 tablespoons unsalted butter
• Fine sea salt

1. Stir the breadcrumbs and pepper together in a bowl.
2. Spread the mixture out on a large plate.
3. Coat the tuna with the mixture by pressing all sides of each steak on the plate, pressing down so the coating adheres.
4. Heat the oil in a heavy-bottomed saute pan over medium heat.
5. Cook the tuna in the pan without crowding until golden brown, about 2 minutes.
6. Turn the steaks over and cook on the other side for about 2 minutes for rare, 3 for medium-rare.
7. Remove the tuna to a plate and cover loosely with foil to keep warm.
8. Set aside.
9. Add the chayote to the pan, raise the heat to high, and wilt for 1 minute.
10. Add the carrot and cook for 2 minutes.
11. Add the shallots, olives, thyme, gin, and vermouth, stir to combine, and cook for 1 minute.
12. Pour in the broth, bring to a boil, and let boil for 1 minute to reduce slightly.
13. Stir in the butter; season with salt and pepper; and remove the pan from the heat.
14. Use tongs or a slotted spoon to remove and discard the thyme sprigs.
15. To serve, slice each tuna steak in half.
16. Arrange some of the sauteed vegetables in the center of each of 4 plates and stack 2 steak halves on top.
17. Drizzle some sauce around the fish on each plate and serve.

fresh breadcrumbs, ground black pepper, tuna, olive oil, chayote, carrot, shallots, martini, thyme, gin, chicken, unsalted butter, salt

Taken from www.cookstr.com/recipes/pepper-crusted-tuna-with-green-olive-sauce (may not work)