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Tuna With Tapenade

Yield 6 servings (serving size: 1 tuna steak and 2 tablespoons tapenade)
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.

Ingredients

  • 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)

Nutrition 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

How to Make It

  1. 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.

  2. Sprinkle tuna evenly with salt and pepper.

  3. 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.

Oxmoor House Healthy Eating Collection