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.
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
Lemon wedges (optional)
Fresh rosemary sprigs (optional)
How to Make It
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.
Sprinkle tuna evenly with salt and pepper.
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
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