Grilled Tuna with Olive Relish
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.
Tip: Make Ahead Tip: The olive relish (Step 1) will keep for up to 1 hour.
From: EatingWell: May/June 2008, September 1998,
EatingWell for a Healthy Heart Cookbook (2008)
EatingWell: May/June 2008, September 1998