Two classic dips, tapenade and salsa, join forces for a fish topper that is salty, scoopable, and summer-fresh.

Robin Bashinsky
This Story Originally Appeared On cookinglight.com

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Jennifer Causey

Recipe Summary

active:
25 mins
total:
25 mins
Yield:
Serves 4 (serving size: 1 tuna steak, about 2 tbsp. salsa, and about 1 cup salad)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Stir together tomatoes, olives, 2 tablespoons basil, 2 tablespoons oil, vinegar, parsley, shallot, capers, and 1/4 teaspoon salt in a bowl.

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  • Heat a grill pan or cast-iron skillet over high. Coat pan and tuna with cooking spray. Sprinkle tuna with 1/2 teaspoon pepper. Grill tuna to desired degree of doneness, about 2 minutes per side for medium-rare. Let stand 1 minute. Cut against the grain into 1/2-inch-thick slices. Sprinkle with remaining 1/4 teaspoon salt.

  • Toss arugula in a bowl with lemon juice, remaining 2 tablespoons oil, and remaining 1/4 teaspoon pepper.

  • Top tuna steaks evenly with salsa, and sprinkle with remaining 2 tablespoons basil. Serve with salad.

Nutrition Facts

352 calories; fat 17g; saturated fat 2g; protein 43g; carbohydrates 5g; fiber 1g; sugars 3g; added sugarg; sodium 603mg; calcium 7% DV; potassium 19% DV.