Sauteed Tuna with Warm Olive Vinaigrette

Ingredients

• 4 tablespoons olive oil
• two 1-inch-thick tuna steaks
• 5 Kalamata or other brine-cured black olives, pitted
• 2 teaspoons drained bottled capers
• 1 garlic clove, minced
• 1 teaspoon Dijon-style mustard
• 2 teaspoons balsamic vinegar, or to taste
• + 3 more ingredients
• • 1 plum tomato, seeded and chopped
  • 1 tablespoon water
  • lemon wedges as an accompaniment

1. In a heavy skillet, preferably non-stick, heat 1 tablespoon of the oil over moderately high heat until it is hot but not smoking and in it sautée the tuna steaks, patted dry and seasoned with salt and pepper, for 4 to 5 minutes on each side, or until they are just cooked through. While the tun...

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