Simple Seared Tuna Steak with Lemon-Caper Vinaigrette and Grilled Veggies

For the vinaigrette: Whisk together 1/4 cup good olive oil, 1 clove minced garlic, 1 tbsp lemon juice, 1 tbsp red wine vinegar, 1 tsp Dijon mustard, 1 tbsp drained + roughly chopped capers, and a pinch of salt and pepper.

For the tuna: Simply brush each side of the tuna steaks (about 8 oz each) with a little avocado oil and season generously with kosher salt and cracked pepper. Heat a nonstick skillet over high heat until it just begins to smoke, then carefully lay the steaks into the hot pan and sear for 1 minute per side. Transfer to a cutting board and let rest for 5 minutes before slicing and serving.

Serve with grilled veggies and drizzle it all with the lemon-caper vinaigrette! Top with freshly chopped dill fronds!