Cheese Curd In Paradise: Seared Tuna with Sundried Tomato and Black Olive Tapenade

To me, tuna has a wonderful texture. It also goes so great with so many different sauces and seasonings. I found this recipe on the Food Network site, and was intrigued by the different flavors. The original recipe called for green olives and garlic. I switched things up with eliminating the garlic, adding black olives, and a little feta cheese. Delicious! I served this to my mom on Mother's Day and she loved it. Enjoy!

Seared Tuna with Sundried Tomato and Black Olive Tapenade
Recipe Adapted from Joey Altman, Food Network

4 8 oz ahi tuna steaks, bloodline removed
Salt
Black Pepper
Lemon zest
Olive Oil
Sundried Tomato and Black Olive Tapenade
Feta cheese

Tapenade:
1 cup marinated sun-dried tomatoes

1 cup pitted black olives

Juice of 2 lemons

1/2 cup olive oil

2 tablespoons capers

2 tablespoons chopped fresh parsley

2 tablespoons chopped fresh basil

1/2 cup grated Parmesan

1/2 teaspoon fresh ground black pepper

Puree all ingredients in a food processor, and set aside.

Instructions

In a cast iron skillet, add 2 tablespoons of olive oil and heat to medium-high. Rub tuna with salt, pepper, and lemon zest Cook the tuna steaks on each side for just 3 to 5 minutes (you may want to cook a little longer depending on the thickness of the tuna, keeping the fish medium rare. Remove tuna from skillet, top with tapenade and feta.