INGREDIENTS
3 cucumbers ?
1/2 cup pitted mixed olives, cut into a 1/4-inch dice ?
1/4 cup packed fresh cilantro leaves
2 TBSP fresh lemon juice, plus lemon wedges for serving
1/4 cup plus 3 TBSP extra-virgin olive oil
Sea salt
Freshly ground pepper ?
6 tuna steaks
4 TBSP unsalted butter
DIRECTIONS
Using a vegetable peeler, remove half of cucumber peels in alternate strips.
Halve the cucumbers lengthwise and scoop out and discard seeds.
Cut cucumbers into a 1/4-inch dice.
In a small bowl, combine cucumbers, olives and cilantro.
Add lemon juice and 1/4 cup oil.
Season with salt and pepper.
Season tuna fillets with salt and pepper.
Heat a large, heavy cast-iron skillet over high heat.
Add 2 TBSP oil to skillet.
When oil begins to shimmer, add 3 tuna steaks.
Sear 1 minute, then flip and cook 30 seconds more.
Add 2 TBSP butter, swirl to melt and cook 10 seconds more.
Transfer fish to a platter, tenting with foil to keep warm.
Wipe out skillet and repeat with remaining 1 TBSP oil, 3 tuna steaks, and 2 TBSP butter.
Top tuna with relish.
Serve with lemon wedges and more relish alongside.
