Seared Mediterranean Tuna Steaks

4 (6-ounce) Yellowfin tuna steaks (about 3/4 inch thick)
1/2 teaspoon salt, divided
1/2 teaspoon ground coriander
1/8 teaspoon black pepper
Cooking spray
1 1/2 cups chopped seeded tomato
1/4 cup chopped green onions
3 tablespoons chopped fresh parsley
1 tablespoon capers, drained
1 tablespoon extravirgin olive oil
1 tablespoon lemon juice
2 cloves chopped garlic
12 chopped pitted kalamata olives

Preparation
Combine tomato, green onions, parsely, capers, olive oil, lemon juice, garlic, olives, and 1/4 teaspoon salt. Set aside.

Heat a large nonstick skillet over medium-high heat. Sprinkle fish with 1/4 teaspoon salt, coriander, and pepper. Coat pan with cooking spray. Add fish to pan; cook 1 minute on each side or until desired degree of doneness.

Yields 4 servings.