Tuna With Tapenade

Oxmoor House
A tapenade is a thick, flavorful paste made from capers and olives. It's ideal as a spread or condiment with meat or fish, or for dipping raw vegetables.
6 servings (serving size: 1 tuna steak and 2 tablespoons tapenade)


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1 (4-ounce) jar capers, drained
1 (4-ounce) jar diced pimiento, drained
1 tablespoon sun-dried tomato paste (such as Amore)
1 5 kalamata olives, pitted
3 garlic cloves, halved
6 (6-ounce) tuna steaks
1/4 teaspoon salt
1/4 teaspoon pepper
Cooking spray
Lemon wedges (optional)
Fresh rosemary sprigs (optional)


Combine first 5 ingredients in a food processor. Pulse 5 times or until finely chopped, scraping down sides of bowl, if necessary. Transfer to a small bowl, and set aside.

Sprinkle tuna evenly with salt and pepper.

Coat grill rack with cooking spray; place on grill over medium-hot coals (350° to 400°). Place fish on rack; grill, covered, 4 to 6 minutes on each side or until fish flakes easily when tested with a fork. Serve with tapenade. Garnish with lemon wedges and rosemary sprigs, if desired.

Created date

March 2010

Nutritional Information

Calories 271
Fat 9.8 g
Satfat 2.3 g
Protein 40.5 g
Carbohydrate 2.4 g
Cholesterol 65 mg
Iron 2.5 mg
Sodium 1062 mg
Caloriesfromfat 33 %
Fiber 0.3 g
Calcium 10 mg