GRILLED TUNA WITH OLIVE TAPENADE
4 x 100 g tuna steaks
2 tablespoons olive oil
Salt and pepper to taste
1 large red capsicum, seeds removed, chopped
1 cup Ligurian olives, pips removed
½ cup basil
2 tablespoons lemon juice
¼ cup olive oil
1 Prepare the BBQ
2 Season and rub the tuna steaks with 2 tablespoons of olive oil, together with salt and pepper to taste. Leave to marinate for 10-15 minutes
3 Place all the Tapenade ingredients into a food processor and blend until smooth (if you don’t have a food processor, simply use a mortar & pestle to pound ingredients together). Set aside
4 Once briquettes have ashed over, grill the tuna steaks on the BBQ for 3-5 minute each side (ideally it should still be a little pink on the inside when served)
5 Remove tuna from the BBQ and plate with a generous spoonful of Tapenade & a salad of your choice. Serve any remaining Tapenade in a small bowl on the table to allow guests to add as they please
The Carousel thanks Heat Beads® for this recipe!
If you like this recipe, then try this eggplant and slaw dish to go with it.