A simple relish of parsley and olives jazzes up grilled tuna. Make it a meal: Serve with grilled vegetables and steamed new potatoes.
Time: 25 minutesIngredients
1/2 cup finely chopped fresh parsley
1/3 cup chopped pitted imported black olives, such as kalamata
1/4 cup finely chopped celery
1 small clove garlic, minced
1/2 teaspoon dried oregano
1 tablespoon lemon juice
1 teaspoon extra-virgin olive oil
1/8 teaspoon salt
Freshly ground pepper, to taste
1 3/4 pounds tuna steak, trimmed and cut into 6 portions
1 tablespoon extra-virgin olive oil
1/4 teaspoon salt
1/8 teaspoon freshly ground pepper
Lemon wedges, for garnish
To prepare olive relish: Combine parsley, olives, celery, garlic, oregano, lemon juice, oil, salt and pepper in a small bowl.
To grill tuna: Preheat grill to medium-high.
Rub tuna all over with oil and season with salt and pepper. Grill the tuna until seared on both sides and just cooked through, about 4 minutes per side. Serve with Olive Relish and lemon wedges.
If preparing ahead of time: The olive relish will (Step 1) will keep for up to 1 hour.
- Added Sugars
- Dietary Fiber
- Monounsaturated Fat
- Saturated Fat
- Selenium (69% daily value)
- Potassium (18% dv)
- Magnesium (17% dv)
- Vitamin C (16% dv)
- Carbohydrate Servings
- 4 1/2 lean meat