Monday, April 24, 2017

Seared Tuna Steaks with Olive Tapenade

Seared Tuna Steaks with Olive Tapenade
Servings: 4

1/2 c. pitted kalamata olives, chopped
1/2 c. green olives with pimentos, chopped
1 Tbsp. sun-dried tomatoes, packed in oil, chopped
1/2 tsp. dried thyme
1/2 tsp. dried oregano
1 Tbsp. olive oil
1 Tbsp. capers
1 tsp. lemon juice
4 (6 to 8 oz) tuna steaks

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

Heat a bit of olive oil in a cast-iron skillet over medium-high heat. Season the tuna with salt and pepper. Sear for about 3 minutes on each side. Serve the tapenade over the fish.

Notes: We haven't tried this yet.

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