Seared "marinated" Tuna with BlackOlive Vinaigrette
- French green lentils
- 1 1-pound tail-end pieceahi tuna fillet
- 3 tablespoons fresh lemon juice
- fresh chives
- ¼ cup purchased black-olive puree
- 10 tablespoons olive oil
Place lemon juice in small bowl. Whisk in 1/2 cup olive oil, then olive puree. Season vinaigrette to taste with salt and pepper. Sprinkle tuna with salt and pepper; rub with remaining 2 tablespoons oil. Heat heavy large skillet over high heat. Add tuna to skillet; brown on all sides, turning occa...