Ingredients:

  • 3 tbsp extra-virgin olive oil
  • 2 cloves garlic, minced
  • 1 tsp dried oregano
  • 1/2 tsp sea salt
  • 1/4 tsp cracked black pepper
  • 4 6 oz tuna steaks, cut 1-inch thick
  • 1/4 cup capers, drained and rinsed
  • 1/4 cup Kalamata olives, pitted and sliced
  • 2 tbsp fresh lemon juice
  • 1 tbsp extra-virgin olive oil
  • 2 tbsp fresh parsley, finely chopped

Instructions:

  1. Pat the tuna steaks completely dry with paper towels. In a small bowl, whisk together the marinade ingredients (olive oil, garlic, oregano, salt, and pepper). Brush the mixture generously over all sides of the tuna and let sit at room temperature for 10 minutes.
  2. Heat a cast-iron grill pan or outdoor grill over high heat until shimmering or slightly smoking. Place the steaks on the grill and sear for 2–3 minutes per side for a medium-rare center.
  3. Remove steaks from heat and let them rest for 3 minutes. While resting, toss together the capers, olives, lemon juice, oil, and parsley in a bowl.
  4. Spoon the Mediterranean relish generously over the grilled steaks and serve immediately.