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.
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
How to Make It
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 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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