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Photo: Becky Luigart-Stayner; Styling: Jan Gautro Photo by: Photo: Becky Luigart-Stayner; Styling: Jan Gautro

Tuna Tapenade

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.


Coastal Living DECEMBER 2007

  • Yield: Makes 4 servings


  • 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


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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Tuna Tapenade Recipe