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Parve
Easy
4 Servings
Allergens 
No Allergens specified
20 Minutes
Diets
Until recently, for me, tuna meant the stuff that you get from a can and eat with a toasted bagel. And then I discovered fresh tuna. I don’t know why they’re both called tuna, as the taste and flavor are so different. This recipe for fresh tuna makes the perfect light and fresh dish.
2 tuna steaks
4 teaspoons Tuscanini Coarse Sea Salt
4 teaspoons coarse Gefen Black Pepper
2 teaspoons oil, such as Gefen Canola Oil
1 cup Gefen Manzanilla Olives, diced
1/2 avocado, diced
1/2 pint colored cherry tomatoes, diced
2 teaspoons fresh parsley, chopped, or 1 teaspoon dried parsley, such as Gefen
Rub salt and pepper very well onto both sides of the tuna.
Pour oil into a frying pan. Heat the frying pan until it’s very hot, so that the second the tuna touches the pan, you’ll hear a big sizzle.
Add tuna to the pan. Cook for 60–120 seconds on one side and 30 seconds on the other side (yes, it goes that fast!).
In a bowl, combine olives, avocado, cherry tomatoes, and parsley. Serve relish with the tuna.
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