Tuna With 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.

Yield: 6 servings (serving size: 1 tuna steak and 2 tablespoons tapenade)
Recipe from Oxmoor House

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Nutritional Information

Amount per serving
  • Calories: 271
  • Fat: 9.8g
  • Saturated fat: 2.3g
  • Protein: 40.5g
  • Carbohydrate: 2.4g
  • Cholesterol: 65mg
  • Iron: 2.5mg
  • Sodium: 1062mg
  • Calories from fat: 33%
  • Fiber: 0.3g
  • Calcium: 10mg


  • 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)


  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.
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