Pat the tuna dry and then liberally season with salt and pepper. Set aside.
In a small bowl combine the lemon zest and juice, 1/4 cup of EVOO, parsley and capers. Mix and season with freshly cracked black pepper.
Bring a large cast iron skillet up to heat over medium high. Drizzle in a little EVOO and then carefully sear the tuna on both sides, 2-3 minutes total. You want the outside to be cooked but the inside to still be rare.
Remove the tuna from the pan and let sit for 1 minute then slice into 1/4-inch thick pieces. Place on a shallow platter or plate and spoon over the lemon herb mixture, sprinkle over the olives and finish with the flaked sea salt and parsley leaves. Serve warm or room temperature.
Recipe Courtesy of Megan Mitchell