Y is for yellowtail

I was in the mood for some Sicilian-style fish, and this seared tuna with warm olive vinaigrette brought me back to my grandfather's kitchen. The caper/olive/tuna/lemon combo is one of my favorites. Some of the reviewers of this recipe (which, I should add, I adapted from epicurious) complained that the flavors are too strong. I completely disagree, but if you don't like olives or capers then you won't like this either. Serves 2.

Ingredients
4 tablespoons olive oil
two 1-inch-thick tuna steaks
6 Kalamata or other brine-cured black olives, pitted
2 teaspoons drained bottled capers
2 garlic cloves, minced
1 teaspoon Dijon-style mustard
2 teaspoons balsamic vinegar, or to taste
1 plum tomato, seeded and chopped
1 tablespoon water
2 tablespoons finely chopped drained bottled roasted red peppers plus additional for garnish if desired
1 tablespoon finely chopped white and green parts of scallion plus additional for garnish if desired
lemon wedges as an accompaniment

Preparation

In a blender or small food processor, blend together the olives, capers, garlic, mustard, vinegar, tomato, water, and salt and pepper to taste. With the motor running add the remaining 3 tablespoons oil, blending the dressing until it is emulsified. Set aside.

In a heavy skillet, heat 1 tablespoon of the oil over moderately high heat until it is hot but not smoking. Sear the tuna steaks, patted dry and seasoned with salt and pepper, for 1 to 2 minutes on each side, so they are still raw in the center.

Transfer the tuna to plates and wipe the skillet clean. Pour the dressing into the skillet, heat it over moderate heat until it is hot, and stir in 2 tablespoons of the roasted peppers and 1 tablespoon of the scallion. Spoon the dressing over the tuna, garnish the tuna with the additional roasted peppers and scallion, and serve it with the lemon wedges.