4 3-4 oz tuna steaks

¼ cup olive oil

1 7oz jar of olives, stuffed with pimentos, drained and chopped

3 TBSP capers, drained

2-3 TBSP chopped fresh parsley

2 TBSP fresh lemon juice

½ cup pasta water

In a saute pan, add olive oil on medium to low heat. Add tuna steaks, cook 3-5 minutes per side, depending on preference. Chop olives and parsley and add to a bowl with capers, and lemon juice. Add olive tapenade to tuna, and reduce heat. Cook pasta following package directions, drain. Add pasta water to tuna and tapenade. Serve hot over pasta. 4 Servings