Seared Tuna with Summer Squash

2 tuna steaks, wild caught

salt/pepper

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.