Fast to put together, delicious to devour.
Grilled Tuna with Tapenade
Inspiration here
- 1/2 c halved cherry tomatoes
- 1/3 c kalamata olives, chopped
- 1/4 c thinly sliced fresh basil, divided
- 1/4 c extra-virgin olive oil, divided
- 2 T balsamic vinegar
- 2 T chopped fresh flat-leaf parsley
- 2 T finely chopped shallot
- 1 T chopped drained capers
- 1/2 t kosher salt, divided
- 4 (6-oz.) tuna steaks
- Cooking spray
- 3/4 t black pepper, divided
- 4 c arugula
- 2 t fresh lemon juice
Stir together tomatoes, olives, half of basil, half of oil, vinegar, parsley, shallot, capers, and of salt in a bowl. Or speed things up even more by using a pre-made tapenade. Heat a grill pan or cast-iron skillet over high. Coat pan and tuna with cooking spray. Sprinkle tuna with pepper. Grill tuna to desired degree of doneness, about 2 minutes per side for medium-rare. Let stand 1 minute. Cut against the grain into 1/2-inch-thick slices. Sprinkle with remaining salt. Toss arugula in a bowl with lemon juice, remaining oil, and pepper. Top tuna steaks evenly with tapenade and sprinkle with remaining basil. Serve with salad.