Tuna with Olive Tapenade

325 calories per serving

1 serving

Entree

Fish

4 oz Tuna steak

4 green olives

4 black olives

1 tbsp basil, finely chopped

1 tbsp mint, finely chopped

1 tbsp parsley, finely chopped

1 tbsp chives, finely chopped

2 tsp olive oil

1/4 tsp salt

Chop up the olives and mix with the herbs and 1 tsp of olive oil. Salt to taste.
Use the remaining 1 tsp of olive oil to lightly coat the tuna steak and salt on both sides while heating a dry pan over high heat.
Working quickly, put the tuna steak in the hot pan and sear on both sides (1-2 minutes per side, depending on the thickness).
Rest the tuna steak for a minute before slicing.
Slice tuna on the bias (against the grain) and top with the olive tapenade.

Olive oil: avocado oil
Chives: finely minced onion