Tuna Tapenade

Tuna Tapenade
Photo by Becky Luigart-Stayner


  • ¼ cup chopped pitted kalamata or niçoise olives
  • 2 tablespoons capers, drained
  • 4 (6-ounce) ahi tuna fillets
  • 2 tablespoons thinly sliced fresh basil
  • ¼ teaspoon freshly ground black pepper
  • ¼ teaspoon salt
  • 1 teaspoon anchovy paste, optional
  • + 3 more ingredients
    • Extra-virgin olive oil
    • 2 tablespoons extra-virgin olive oil
    • ¼ cup diced roasted red bell peppers

Combine first 6 ingredients in a small bowl, stirring well. Set aside. Brush tuna with olive oil; sprinkle with salt and pepper. Grill over medium-high heat 3 minutes on each side or to desired degree of doneness. Serve immediately with olive mixture. POUR: A glass of Chardonnay makes a fine pair...

View full recipe at My Recipes


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