Garlic-Herb Chicken Cutlets & Garlic-Herb Tuna

Pat chicken and tuna dry with paper towels. Sprinkle with oregano, thyme, salt and pepper. Heat 1 1/2 tablespoons oil in a large nonstick skillet over medium heat. Add the chicken; cook, flipping once, until browned and an instant-read thermometer inserted in the thickest part registers 165°F, 6 to 8 minutes. Transfer to a plate.

Heat the remaining 1 1/2 tablespoons oil in the pan. Add the tuna; cook, flipping once, until browned and an instant-read thermometer inserted in the thickest part registers 125°F for medium-rare, 6 to 8 minutes. Transfer to a plate.

Add garlic and wine to the pan; cook, stirring, for 1 minute. Stir in butter and cook until melted. Spoon the butter mixture over the chicken and tuna and top with lemon slices. Let stand at room temperature for 15 minutes. Thinly slice the chicken and tuna against the grain and serve with lemon wedges.