Grilled Tuna with Olive Tapenade (Paula Deen) |
|
 |
Prep Time: 10 Minutes Cook Time: 6 Minutes |
Ready In: 16 Minutes Servings: 4 |
|
Ingredients:
1/2 cup chopped, pitted kalamata olives |
1/2 cup chopped green olives with pimientos |
1 tablespoon chopped sun-dried tomatoes, packed in oil |
1 teaspoon chopped fresh thyme |
1 teaspoon chopped fresh oregano |
1 tablespoon olive oil |
1 tablespoon capers |
1 teaspoon lemon juice |
4 (6 to 8-ounce) 1-inch thick tuna fillets |
1/2 teaspoon salt |
1/2 teaspoon ground black pepper |
Directions:
1. In a medium bowl, combine the olives, tomatoes, thyme, oregano, oil, capers, and lemon juice.
2. Spray a grill rack with nonstick, nonflammable cooking spray. Preheat the grill to medium-high heat.
3. Sprinkle the fish with salt and pepper. Grill the tuna until desired degree of doneness, about 3 minutes per side. Serve the tapenade over the grilled fish.
|
|