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