Seared Tuna Steak with Olive Relish

Instructions

1. Step 1

   Combine the olives, shallot, capers, parsley, lemon juice, garlic, olive oil, and ½ tsp (3 gr) salt in the mixing bowl.

   Ingredients used: 30.0 gr Caper, 30.0 ml Extra Virgin Olive Oil, 15.0 gr Flat-Leaf Parsley, 6.0 gr Garlic, 30.0 ml Lemon Juice, 150.0 gr Olive, 3.0 gr Salt, 50.0 gr Shallot

   Cookware: Chef Knife, cutting board, mixing bowl

2. Step 2

   Let the olive relish stand while preparing and cooking the tuna.

   Timer: 10 min (fixed)

   Cookware: mixing bowl

3. Step 3

   Pat the tuna dry. Coat it with the remaining 1 tbsp (15 ml) olive oil, then season with the remaining ½ tsp (3 gr) salt and the black pepper.

   Ingredients used: 2.0 gr Black Pepper, 15.0 ml Extra Virgin Olive Oil, 3.0 gr Salt, 680.0 gr Tuna

   Cookware: cutting board

4. Step 4

   Heat the skillet over high heat until thoroughly hot.

   Timer: 3 min (fixed)

   Cookware: skillet

5. Step 5

   Place the tuna steaks in the skillet without crowding them and sear the first side until deeply browned.

   Timer: 3 min (fixed)

   Cookware: skillet, tongs

6. Step 6

   Turn the tuna and cook the second side until browned and the center reaches 63°C.

   Timer: 3 min (fixed)

   Cookware: instant-read thermometer, skillet, tongs

7. Step 7

   Transfer the tuna to a clean plate and rest it.

   Timer: 3 min (fixed)

   Cookware: plate, tongs

8. Step 8

   Spoon the olive relish over the rested tuna and serve.

   Cookware: mixing bowl, plate