Photo: Becky Luigart-Stayner; Styling: Jan Gautro
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.
How to Make It
Step 1
Combine first 6 ingredients in a small bowl, stirring well. Set aside.
Step 2
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.
Step 3
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.
taylesworth's Review