Tuna Steak With Black Olive Vinaigrette

• 34 lb tuna steak (1/2-inch thick)
• salt, pepper to taste
• 1 tablespoon olive oil, divided
• 14 cup finely chopped black olives
• 3 tablespoons chopped fresh parsley
• 2 teaspoons balsamic vinegar
• 1 teaspoon fresh lemon juice
• 1 garlic clove, minced

1. Season tuna, refrigerate at least 20 minutes.
2. Whisk together 1 tsp of the oil with the olives, parsley, vinegar, lemon juice, and garlic.
3. Heat the remaining 2 teaspoons oil in a medium nonstick skillet over medium-high heat.
4. When hot, add the tuna and cook about 1 to 2 minutes on each side, or until desired doneness (tuna is best rare).
5. Remove the tuna from the skillet and cut into thin slices.
6. Arrange on four small plates and top each serving with 1/4 of the olive mixture.

tuna, salt, olive oil, black olives, parsley, balsamic vinegar, lemon juice, garlic

Taken from www.food.com/recipe/tuna-steak-with-black-olive-vinaigrette-500809 (may not work)