Seared Tuna with Summer Squash
2 tuna steaks, wild caught
5 Tbl olive oil
1/3 cup pitted green olives
zest of 1/4 lemon
1 tsp fresh lemon juice
1/4 tsp minced garlic
2 packed Tbl minced parsley
2 yellow squash, halved lengthwise and cut into 1/4 inch pcs
Preheat over to 350 degrees
Season fish with salt and pepper and set aside
In a small bowl mix 2 Tbl olive oil with the olive, lemon zest, juice, garlic and parsley. This is tapenade, set aside
Spread 2 Tbl of olive oil o n a rimmed baking sheet. Add the squash and season to taste with salt/pepper and roast until just tender, set aside.
Heat the remaining 1 Tbl olive oil in large oven proof skillet over medium heat. Add tuna and sear for 1 minute on each side, transfer to oven for 2-3 minutes. remove from oven and let rest for approx. 5 minutes.
Divide fish and squash between plates and top with tapenade.