Mediterranean-Seared Tuna with Citrus Olive Tapenade

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Seared tuna steaks topped with a tangy olive and citrus tapenade that blends briny and bright flavors, perfect for a fresh, light dinner. This Mediterranean-inspired seafood recipe, ready in about 16 minutes, pairs tuna steaks, extra virgin olive oil, black olives, pitted and chopped for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 6 min Serves 2 Mediterranean cuisine 320 cal/serving
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Ingredients

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Instructions

  1. Step 1: Pat dry 2 tuna steaks (6 oz each) and season with 1/2 tsp salt and 1/4 tsp black pepper. Heat 2 tbsp extra virgin olive oil in a skillet over medium-high heat until shimmering.
  2. Step 2: Sear the tuna steaks in the hot skillet for 2 minutes per side for medium-rare, until the edges are cooked and the center is still pink. Remove and rest on a plate.
  3. Step 3: In a small bowl, combine 1/2 cup chopped black olives, 1/2 cup chopped green olives, 1 tsp orange zest, 1 tsp lemon zest, 2 tbsp fresh lemon juice, 2 tbsp fresh orange juice, 1 minced garlic clove, and 2 tbsp chopped fresh parsley. Stir in 1 tbsp extra virgin olive oil until well mixed.
  4. Step 4: Spoon the olive and citrus tapenade generously over the rested tuna steaks and serve immediately.

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