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
Black Pepper
Lemon zest
Olive Oil
Sundried Tomato and Black Olive Tapenade
Feta cheese

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.

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.

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