Main
Recipes
Tapenade of Anchovies, Black Olives, Capers and Parsley over Grilled Tuna Steak with Grilled Polenta (Emeril Lagasse) Recipe

Tapenade of Anchovies, Black Olives, Capers and Parsley over Grilled Tuna Steak with Grilled Polenta (Emeril Lagasse) Recipe

Posted by

Rate It!

Tapenade of Anchovies, Black Olives, Capers and Parsley over Grilled Tuna Steak with Grilled Polenta (Emeril Lagasse)

Add your photo!

Count

Calories

Minutes

Comments Print recipe

Ingredients:

Serving

3 anchovy fillets
1 cup pitted black olives
1/2 cup capers, drained and rinsed
1 cup fresh parsley leaves , plus more for garnish
1/2 cup fresh basil leaves
1 lemon, halved
salt and freshly ground black pepper
1/2 cup olive oil, plus more for brushing tuna and polenta
2 cups polenta
6 1/2 cups water
4 tbsp butter
6 (6-oz) tuna steaks
essence , recipe follows
2 1/2 tbsp paprika
2 tbsp salt
2 tbsp garlic powder
1 tbsp black pepper
1 tbsp onion powder
1 tbsp cayenne pepper
1 tbsp dried oregano
1 tbsp dried thyme

Directions:

For tapenade:
Add anchovies, olives, capers, parsley, and basil to the bowl of a food processor. Squeeze the juice of the lemon halves into processor, then add the lemon halves to the processor. Season with salt and pepper and pulse to combine. With the motor running, add the olive oil in a slow stream and continue blending until emulsified. Set aside.
For polenta:
In a large saucepan over medium heat, whisk polenta, 2 cups water and salt. When the mixture comes to a simmer, gradually whisk in the remaining water and bring to a boil. Reduce heat to simmer and cook for 30 minutes or until polenta is soft and creamy, about 25 minutes. Butter a large casserole dish and add polenta, smoothing it into a level surface. Cover with plastic wrap and chill for 6 hours.
Preheat a grill pan to medium. Cut polenta into 6 squares and then cut each square diagonally into 2 triangles. Brush polenta with olive oil and grill for 3 minutes per side or until heated through.
For tuna:
Set a grill pan over medium-high heat. Season the tuna steaks with salt and Essence and brush with olive oil. Place steaks on the grill, turning 45 degrees after 2 minutes. Repeat on the other side for an additional 2 minutes or until medium-rare. Remove from heat and set aside.
To assemble dish: Arrange polenta on plate. Stack tuna on top and spread tapenade on top of tuna. Garnish with parsley.
Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):
Combine all ingredients thoroughly.
Yield: 2/3 cup
Recipe from New New Orleans Cooking , by Emeril Lagasse and Jessie Tirsch, published by William Morrow, 1993.

Kitchen-Friendly View

Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	500.77 Kcal (2097 kJ)
Calories from fat	320.46 Kcal
		% Daily Value*
Total Fat	35.61g	55%
Cholesterol	34.24mg	11%
Sodium	3346.97mg	139%
Potassium	399.99mg	9%
Total Carbs	35.59g	12%
Sugars	1.34g	5%
Dietary Fiber	6.89g	28%
Protein	13.13g	26%
Vitamin C	20.5mg	34%
Vitamin A	2.6mg	87%
Iron	42.7mg	237%
Calcium	153.5mg	15%

Amount Per 100 g
Calories	104.14 Kcal (436 kJ)
Calories from fat	66.65 Kcal
		% Daily Value*
Total Fat	7.41g	55%
Cholesterol	7.12mg	11%
Sodium	696.07mg	139%
Potassium	83.18mg	9%
Total Carbs	7.4g	12%
Sugars	0.28g	5%
Dietary Fiber	1.43g	28%
Protein	2.73g	26%
Vitamin C	4.3mg	34%
Vitamin A	0.5mg	87%
Iron	8.9mg	237%
Calcium	31.9mg	15%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.