Photo: Becky Luigart-Stayner; Styling: Jan Gautro
Makes 4 servings

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.

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Ratings & Reviews

taylesworth's Review

March 21, 2010
Very tasty tapenade, and an easy way to jazz up fresh tuna.