Seared Tuna Steaks & Fresh Herb Salad with Lemon Stuffed Buffet Olives

Ingredients

2 fresh tuna steaks (200g each)
Good quality olive oil
15 Lemon Stuffed Buffet Olives (or more to taste)
1/2 a cup each of fresh parsley, fresh coriander and wild rocket (leaves torn by hand)
1 small shallot, finely chopped (or a baby onion)
2 tsp baby capers (or roughly chopped normal capers)
1 Medium lemon, zested and juiced
3 or 4 cooked (boiled) baby potatoes, per person, to serve
Fresh Parmesan cheese slithers to garnish

Getting all your prep done will help a lot as this is a very quick meal to cook.
Very lightly cover the tuna steaks with a little olive oil (using your fingers or a basting brush).
Season the steaks liberally with ground sea salt and pepper and set aside to rest for 15min.
At this time, place the potatoes in a pot with cold salted water and bring to the boil and cook until done.
While the potatoes are cooking, prepare your salad by placing all the leaves into a bowl. Combine the olives with the shallots, capers and lemon zest and a little olive oil and lemon juice according to taste. Pour over the salad and mix.
Then fry the tuna steaks for 1-2 minutes on each side using a very hot griddle pan or fry pan. Do not overcook the steaks, they should be nice and pink on the inside with a good sear on the outside. When the steaks are cooked to your liking, remove and set aside for 2 min.
Cut your cooked baby potatoes in half and then plate your meal by placing a steak on each surrounded by the baby potatoes and covered with the fresh herb salad.
For extra zing, sprinkle the Parmesan cheese slithers over the top and a splash of olive oil.