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. MORE+ LESS-

By Pillsbury Kitchens

February 4, 2011

Tuna

teaspoon chopped fresh basil

teaspoons olive oil

garlic clove, minced

(4-oz.) tuna steaks

1/3

cup sliced ripe olives

tablespoon pimiento-stuffed green olives

tablespoon capers, drained

small garlic clove, minced

tablespoons olive oil

tablespoon lemon juice

teaspoon chopped fresh parsley

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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.

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.