Grilled Tuna with Olive and Caper Sauce

Bring classic Provencal flavors to your dinner table by serving grilled tuna steaks with a French-inspired olive and caper sauce.

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Servings 2

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ingredients 11
Prep Time 30 min
Total Time 30 min

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

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Directions

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

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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.