Peppered Tuna with Olive Tapenade

By thatjerseygirl

Serve with Cannellini Bean Salad

Ingredients

• For the tapenade--
• 1/4 cup kalamata olives (1 oz)
• 1/4 cup pimento-stuffed olives (1 oz)
• 2 Tbsp pimentos
• 1 Tbsp capers
• 1 tsp olive oil
• 1 tsp fresh lemon juice
• 1/2 tsp Dijon mustard
• 1/4 tsp minced garlic
• 1/4 tsp anchovy paste
• For the tuna--
• 4 Tuna steaks, 4 to 5 oz each
• Olive oil
• Black pepper

Details

Servings 4

Preparation

Step 1

Preheat grill to medium high.
Pulse olives, pimentos, capers, oil, lemon juice, dijon, garlic and anchovy paste for the tapenade in a food processor until coarsely chopped; set aside.

Brush tuna with oil on both sides and sprinkle with black pepper.

Grill tuna until desired doneness. Remove from grill, tent with foil and allow to rest 5 minutes.

Serve over cannellini bean salad and topped with 1 Tbsp tapenade.