Tuna with Rosemary and Citrus Tapenade

By LFritz527

Ingredients

• 1/2 Cup Kalmata slices
• 1/4 cup chopped green olives
• 1 1/2 Tbsp chopped fresh rosemary
• 1 Tbsp orange zest
• 2 tsp minced garlic
• 1/2 tsp ground pepper
• 1 Tbsp lemon juice
• 2 Tbsp orange juice
• 1/2 cup virgin olive oil
• 4 6oz tuna fillets
• 1 Tbsp olive oil
• salt and ground pepper

Preparation

Step 1

Whisk olives, rosemary, orange zest, garlic and 1/2 tsp pepper. Whisk in lemon juice, orange juice and 1/2 cup olive oil. May refrigerate up to two days.

Brush tuna with olive oil, salt and pepper and grill or saute 3-4 minutes per side.