Tuna With Tapenade
Ingredients
- 1 (4-ounce) jar capers, drained ⓘ
- 1 (4-ounce) jar diced pimiento, drained ⓘ
- 1 tablespoon sun-dried tomato paste (such as Amore)
- 1 5 kalamata olives, pitted ⓘ
- 3 garlic cloves, halved ⓘ
- 6 (6-ounce) tuna steaks ⓘ
- 1/4 teaspoon salt ⓘ
- 1/4 teaspoon pepper ⓘ
- Cooking spray
- Lemon wedges (optional) ⓘ
- Fresh rosemary sprigs (optional) ⓘ
Instructions
- Combine first 5 ingredients in a food processor. Pulse 5 times or until finely chopped, scraping down sides of bowl, if necessary. Transfer to a small bowl, and set aside.
- Sprinkle tuna evenly with salt and pepper.
- Coat grill rack with cooking spray; place on grill over medium-hot coals (350° to 400°). Place fish on rack; grill, covered, 4 to 6 minutes on each side or until fish flakes easily when tested with a fork. Serve with tapenade. Garnish with lemon wedges and rosemary sprigs, if desired.
Nutrition & Diet Analysis (per serving)
414
kcal
21% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).