Tuna Tapenade

Jean Allsopp
Tuna Tapenade
Served with a bold olive topping and crisp beans, this dish delivers maximum flavor in minutes.

¼ cup chopped pitted kalamata or niçoise olives
¼ cup diced roasted red bell peppers
2 tablespoons capers, drained
2 tablespoons thinly sliced fresh basil
2 tablespoons extra-virgin olive oil
1 teaspoon anchovy paste, optional
4 (6-ounce) ahi tuna fillets
Extra-virgin olive oil
¼ teaspoon salt
¼ teaspoon freshly ground black pepper

Combine first 6 ingredients in a small bowl, stirring well. Set aside.

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. Makes 4 servings.

SERVE
Garlic Green Beans
Cook 8 ounces green and yellow beans with 1 sliced garlic clove in boiling salted water 5 minutes or until crisp-tender. Drain beans, and drizzle with olive oil. Sprinkle with salt and pepper to taste.

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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