4 (6-ounce) Florida tuna steaks
1 cup Florida grape tomatoes
1 cup Kalamata olives, pitted and sliced
3 cloves garlic, minced
2 tablespoons capers, drained
2 tablespoons fresh herbs (basil and parsley), hand torn
1 tablespoon fresh lemon juice
2 tablespoons olive oil
1/2 cup feta cheese, crumbled or diced
Sea salt and fresh ground pepper, to taste
Florida Herb Oil, for garnish if desired
Combine and mix together the olives, garlic, tomatoes, capers, herbs, lemon juice, olive oil and feta cheese. Taste for seasoning, adjust with salt and pepper if needed, and set aside. Preheat a large saute pan and add 1 tablespoon of olive oil. Season both sides of the tuna with salt and pepper and place into pan. Sear on both sides for 1 to 2 minutes (for rare to medium-rare). To serve, place tuna steak on plate and top with the relish. Garnish with herb oil.
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