Pan-Seared Tuna with Fennel-Pepper Mélange

Ingredients

• 24 ounce tuna steaks thick
• 0.8 teaspoon pepper black divided freshly ground
• 1 tablespoon capers drained
• 2 tablespoons olive oil extravirgin divided
• 1  fennel bulb thinly sliced
• 12  kalamata olives pitted quartered
• 0.3 cup orange juice 
• 1  bell pepper red thinly sliced
• 1 small onion red thinly sliced
• 0.8 teaspoon salt divided

Equipment

• bowl
• frying pan
• paper towels

Directions

1. Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat.
2. Add fennel, bell pepper, and onion; saut 4 to 5 minutes or until golden brown and just tender. Reduce heat to low; add orange juice, and cook 30 seconds or until liquid evaporates, stirring constantly.
3. Remove from heat, and stir in olives, capers, 1/4 teaspoon salt, 1/4 teaspoon black pepper, and 2 teaspoons oil.
4. Transfer fennel mixture to a bowl; set aside, and keep warm. Wipe pan clean with a paper towel.
5. Sprinkle fish with remaining 1/2 teaspoon salt and remaining 1/2 teaspoon black pepper.
6. Heat remaining 1 tablespoon oil in pan over medium-high heat.
7. Add fish to pan, and cook 2 to 3 minutes on each side or until desired degree of doneness.
8. Transfer to plates, and spoon fennel mixture over fish.