2 5-oz. boneless, skinless wild-caught yellowfin tuna steaks
Kosher salt and freshly ground black pepper
¼ cup flour
1 tablespoon extra-virgin olive oil
1 small shallot, finely chopped
1/2 cup cherry tomatoes, halved
1/4 cup green olives, such as Cerignola
1 tablespoon finely chopped fresh basil
2 teaspoons fresh lemon juice
Season the tuna with salt and pepper and dredge in the flour. Shake off any excess.
Heat the oil in a medium skillet over medium-high heat. Arrange the tuna in the skillet in a single layer and cook, turning once, until done to your liking (3 to 4 minutes for medium-rare). Transfer the tuna to a plate.
Reduce the heat to medium and add the shallot to the skillet. Cook, stirring, for 1 minute. Add the tomatoes, olives, basil, and a few grinds of pepper; cook until warmed through and the tomatoes are just softened, about 2 minutes more. Remove the skillet from the heat and gently stir in the lemon juice.
Return the tuna steaks to the skillet to warm over low heat.
Serve with the sauce and a pasta side dish.