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Categories:Viewed: 21 - Published at: 3 years ago
Ingredients
- 1 (4-ounce) jar capers, drained
- 1 (4-ounce) jar diced pimiento, drained
- 1 tablespoon sun-dried tomato paste (such as Amore)
- 1 5 kalamata olives, pitted
- 3 garlic cloves, halved
- 6 (6-ounce) tuna steaks
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- Cooking spray
- Lemon wedges (optional)
- Fresh rosemary sprigs (optional)
Method
- Combine first 5 ingredients in a food processor. Pulse 5 times or until finely chopped, scraping down sides of bowl, if necessary. Transfer to a small bowl, and set aside.
- Sprinkle tuna evenly with salt and pepper.
- Coat grill rack with cooking spray; place on grill over medium-hot coals (350° to 400°). Place fish on rack; grill, covered, 4 to 6 minutes on each side or until fish flakes easily when tested with a fork. Serve with tapenade. Garnish with lemon wedges and rosemary sprigs, if desired.
