Instructions

Season the tuna steaks with 1 teaspoon of salt and 1/4 teaspoon of pepper. Heat the oil in a large Magefesa skillet over medium-high heat. Arrange the tuna in the skillet in a single layer and cook, turning once, until done to your preferences. Estimate 3 to 4 minutes for medium rare. Transfer the tuna to a large plate and reserve. Reduce heat to medium and add the shallot to the skillet. Cook, stirring, until golden-brown, about 1 minute. Add the tomatoes, olives, basil, 1/2 teaspoon of salt, and a few grinds of pepper. Cook until the tomatoes are just softened, about 2 minutes more. Remove the skillet from the heat and gently stir in the lemon juice.
Top reserved tuna steaks with the tomato salad, and serve.

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