Seared "Marinated" Tuna with Black Olive Vinaigrette
3 tablespoons fresh lemon juice
.5 cup plus 2 tblespoons olive oil
.25 cup purchased black-olive puree
1 lb tail-end piece ahi tuna fillet
Chopped fresh chives
• Place lemon juice in a small bowl. Whisk in 1/2 cup olive oil, then olive puree. Season vinnaigrette to taste with salt and pepper.
• Sprinkle tuna with salt and pepper; rub with remaining 2 tablespoons olive oil. heat heavy large skillet over high heat. Add tuna to skilet; brown on all sides, turning occassionally, about 10 minutes. Transfer tuna to plate; chill 30 minutes.
• Thinly slice tuna crosswise, reserving any scraps. Spoon 1 tablespoon vinaigrette onto individual serving plates. Arrange tuna slices, overlapping slightly, in circle on each plate. Spoon remaining vinaigrette over tuna. Dice any tuna scraps; place in center of circle. Sprinkle with chives.
