3 Kirby cucumbers
1/2 cup pitted mixed olives, diced into 1/4-inch chunks
1/4 cup packed fresh cilantro leaves
2 tablespoons fresh lemon juice, plus lemon wedges for serving
1/4 cup plus 3 tablespoons extra-virgin olive oil
Coarse salt and freshly ground pepper
6 tuna steaks, each 1 inch thick (about 3 pounds total)
4 tablespoons unsalted butter

Directions
Using a vegetable peeler, remove half of cucumber peels in alternate strips. Halve cucumbers lengthwise; scoop out and discard seeds, then cut cucumbers into a 1/4-inch pieces.

In a small bowl, combine cucumbers, olives, and cilantro. Add lemon juice and 1/4 cup oil; season with salt and pepper.

Season tuna with salt and pepper. Heat a large, heavy skillet (preferably cast-iron) over high.

Add 2 tablespoons oil; when it begins to shimmer, add 3 tuna steaks. Sear 1 minute, then flip and cook 30 seconds more.

Add 2 tablespoons butter, swirl to melt, and cook 10 seconds more.

Transfer fish to a platter, tenting with foil to keep warm.

Wipe out skillet and repeat with remaining 1 tablespoon oil, 3 tuna steaks, and 2 tablespoons butter. Serve tuna topped with relish, with lemon wedges and more relish alongside.

Author: Martha Stewart
Prep Time: 5 minutes
Total Time: 35 minutes
Yield: 6 servings