Seared Tuna Steak with Olive-Caper Relish

This is steakhouse-style tuna made for a weeknight: a thick cut of yellowfin seared hard in a smoking-hot pan for a deep golden crust while the center stays rare and tender, then finished with a no-cook relish of chopped green olives, capers, parsley and lemon. The relish does all the work of a sauce without any cream or butter, delivering salty, briny, acidic flavor in every bite and keeping the dish light, fast and keto-friendly. It's a small, focused plate built around a lean, high-protein fish, so it's easy to finish without feeling overly full or greasy, and the olive oil keeps it satisfying without being heavy. A pile of quick-wilted greens on the side adds fiber and color, rounding the meal out in well under 15 minutes of actual cooking time. It's a great option when you want something that feels special but takes almost no effort.</long_description> <parameter name="meta_description">Seared yellowfin tuna with a briny olive-caper relish—steakhouse flavor, 32g protein, ready in under 15 minutes. Keto, light and fast.

Ingredients

• 2 fillet (5 oz each)Yellowfin tuna steaks, thick-cut, sushi-grade, patted very dry
• 1.5 tbspolive oil, divided
• 0.5 tspkosher salt
• 0.5 tspBlack pepper, coarsely cracked
• 0.33 cupGreen olives, pitted, finely chopped
• 1 tbspcapers, drained and chopped
• 0.25 cupfresh parsley, finely chopped
• 1 clovegarlic clove, minced
• 0.5 wholelemon, zested and juiced
• 4 cupsbaby spinach, for serving

Method

No instructions listed.