Tuna Steak With Black Olive Vinaigrette

Get pitted olives for this; Kalamatas work well. From "Diabetes Cooking for Everyone", by Carol Gelles. Exchanges: 2 lean meat, 1/4 vegetable, 1 fat.

• Ready In: 25 mins
• Serves: 4

Ingredients

• 3⁄4 lb tuna steak (1/2-inch thick)
•  salt, pepper to taste
• 1  tablespoon olive oil, divided
• 1⁄4 cup  finely chopped black olives
• 3  tablespoons  chopped fresh parsley
• 2  teaspoons  balsamic vinegar
• 1  teaspoon fresh lemon juice
• 1  garlic clove, minced

Directions

1. Season tuna, refrigerate at least 20 minutes.
2. Whisk together 1 tsp of the oil with the olives, parsley, vinegar, lemon juice, and garlic.
3. Heat the remaining 2 teaspoons oil in a medium nonstick skillet over medium-high heat. When hot, add the tuna and cook about 1 to 2 minutes on each side, or until desired doneness (tuna is best rare). Remove the tuna from the skillet and cut into thin slices. Arrange on four small plates and top each serving with 1/4 of the olive mixture.