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Grilled Tuna with Olive Tapenade


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  • Tuna:
  • 1/2 cup chopped, pitted kalamata olives
  • 1/2 cup chopped green olives with pimientos
  • 1 tablespoon chopped sun-dried tomatoes, packed in oil
  • 1 teaspoon chopped fresh thyme
  • 1 teaspoon chopped fresh oregano
  • 1 tablespoon olive oil
  • 1 tablespoon capers
  • 1 teaspoon lemon juice
  • 4 (6 to 8-ounce) 1-inch thick tuna fillets
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground black pepper


Servings 4
Adapted from


Step 1

In a medium bowl, combine the olives, tomatoes, thyme, oregano, oil, capers, and lemon juice.

Spray a grill rack with nonstick, nonflammable cooking spray. Preheat the grill to medium-high heat.

Sprinkle the fish with salt and pepper. Grill the tuna until desired degree of doneness, about 3 minutes per side.

Serve the tapenade over the grilled fish

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