Grilled Tuna With Sun-Dried Tomatoes And Olives
- 1/4 cup finely-chopped oil-pack sun-dried tomatoes
- 1/4 cup pitted and chopped Gaeta or Niçoise olives
- 1/2 cup chopped fresh mint or thyme
- 2 teaspoons minced garlic
- 4 tablespoons extra-virgin olive oil
- 3 tablespoons fresh lemon juice
- 2 tablespoons oil from sun-dried tomatoes
- 1/2 teaspoon freshly-ground black pepper plus more, to taste
- 4 tuna fillets - (6 to 7 oz ea)
- Salt to taste
Prepare a fire in a charcoal grill or preheat a broiler.
In a bowl, stir together the sun-dried tomatoes, olives, mint, garlic, 3 tablespoons of the olive oil, the lemon juice, oil from the tomatoes and the 1/2 teaspoon pepper. Set aside.
Brush the remaining 1 tablespoon olive oil evenly over both sides of the tuna fillets. Season with salt and pepper.
Place the fillets on the grill rack, or place on a rack in a broiler pan and slip under the broiler. Grill or broil, turning once, for 3 minutes per side for medium-rare, or until done to your liking.
Transfer the tuna fillets to warmed individual plates and spoon an equal amount of the sauce over each fillet. Serve immediately.
This recipe yields 4 servings.
Take care not to overcook the fish. Despite its similarity to steak, tuna dries out faster.
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