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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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With the exception of fresh basil, all the ingredients for this dynamite no-cook topping for the grilled tuna come out of a can, bottle, or tin, keeping prep time down to just a few minutes. Ingredients:
1/4 cup chopped pitted kalamata or niçoise olives |
1/4 cup diced roasted red bell peppers |
2 tablespoons capers, drained |
2 tablespoons thinly sliced fresh basil |
2 tablespoons extra-virgin olive oil |
1 teaspoon anchovy paste, optional |
4 (6-ounce) ahi tuna fillets |
extra-virgin olive oil |
1/4 teaspoon salt |
1/4 teaspoon freshly ground black pepper |
Directions:
1. Combine first 6 ingredients in a small bowl, stirring well. Set aside.
2. 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.
3. POUR: A glass of Chardonnay makes a fine pairing with meaty fish such as tuna. Try a full-bodied New World (think Pacific Coast) wine such as Geyser Peak. In the mood for red? Pour Calera Pinot Noir from California's Central Coast.
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