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Grilled Tuna with Olive and Caper Sauce

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  • 30 min prep time
  • 30 min total time
  • 11 ingredients
  • 2 servings
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Bring classic Provencal flavors to your dinner table by serving grilled tuna steaks with a French-inspired olive and caper sauce.

Ingredients

Tuna

1
teaspoon chopped fresh basil
2
teaspoons olive oil
1
garlic clove, minced
2
(4-oz.) tuna steaks

Sauce

1/3
cup sliced ripe olives
1
tablespoon pimiento-stuffed green olives
1
tablespoon capers, drained
1
small garlic clove, minced
2
tablespoons olive oil
1
tablespoon lemon juice
1
teaspoon chopped fresh parsley

Steps

  • 1 Heat grill. In small bowl, combine basil, 2 teaspoons oil and 1 garlic clove; mix well. Rub on both sides of tuna steaks. Set aside.
  • 2 In food processor bowl with metal blade, combine all sauce ingredients except parsley. Process with on/off pulses until finely chopped, scraping down sides of bowl if necessary. Set aside.
  • 3 When ready to grill, place tuna on gas grill over medium heat or on charcoal grill 4 to 6 inches from medium coals. Cook 8 to 12 minutes or until fish flakes easily with fork, turning once. Serve sauce over tuna. Sprinkle with parsley.
  • 1 Heat grill. In small bowl, combine basil, 2 teaspoons oil and 1 garlic clove; mix well. Rub on both sides of tuna steaks. Set aside.
  • 2 In food processor bowl with metal blade, combine all sauce ingredients except parsley. Process with on/off pulses until finely chopped, scraping down sides of bowl if necessary. Set aside.
  • 3 When ready to grill, place tuna on gas grill over medium heat or on charcoal grill 4 to 6 inches from medium coals. Cook 8 to 12 minutes or until fish flakes easily with fork, turning once. Serve sauce over tuna. Sprinkle with parsley.

Expert Tips

To broil tuna, place on broiler pan; broil 4 to 6 inches from heat using times above as a guide, turning once.

The olive and caper sauce for this grilled tuna features the flavors of tapenade, a classic French Provencal recipe. Used as a condiment, tapenade is a thick paste of olives, capers, anchovies, lemon juice olive oil and sometimes bits of tuna.

The olive and caper sauce can also be used for crostini, or as a condiment for meats, poultry or fish. Refrigerate the sauce for up to three days.

Fresh or frozen tuna steaks have light- to dark-pink flesh. As the tuna cooks the flesh lightens to a pale cream color. Albacore tuna, primarily used for canned tuna, is the only tuna that can be called white.

Prepare the sauce up to three days ahead; cover and refrigerate it.

Enjoy this entire with deli coleslaw and corn on the cob.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
360
Calories from Fat
240
% Daily Value
Total Fat
27g
42%
Saturated Fat
4g
20%
Cholesterol
45mg
15%
Sodium
470mg
20%
Total Carbohydrate
3g
1%
Dietary Fiber
1g
4%
Sugars
0g
0%
Protein
27g
27%
% Daily Value*:
Vitamin A
50%
50%
Vitamin C
4%
4%
Calcium
4%
4%
Iron
10%
10%
Exchanges:
4 Very Lean Meat; 5 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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