Grilled Tuna With Sun-Dried Tomatoes And Olives

Grilled Tuna With Sun-Dried Tomatoes And Olives
Grilled Tuna With Sun-Dried Tomatoes And Olives

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

Ingredients

  • 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

Directions

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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