- 2 tsp of Olive Oil Divine's Sevillano Extra Virgin Olive Oil
- 4 medium tuna steaks
- Salt and pepper
- 1 tbsp of Olive Oil Divine's Butter Flavored Extra Virgin Olive Oil
- 2 cloves minced garlic
- 1/3 cup of Olive Oil Divine's Mediterranean Lemon Aged White Balsamic
Heat a skillet over medium-high heat and add in the Sevillano EVOO. Season tuna with salt and pepper, and place in the skillet. Cook for 8 minutes or until tuna is light pink the center, flipping once. Cooking time may vary, so check to see if it flakes with a fork.
Over medium heat, mix Butter EVOO and garlic, stirring for 1 minute. Add in the Lemon Balsamic and bring to a simmer, cooking for an additional 3-4 minutes until the sauce has reduced. Remove from heat and serve with tuna.