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Grilled Tuna w/Olives & Caper Sauce




Source of Recipe


by Ginger, from Pillsbury Classic Cookbook


Recipe Introduction


Fresh or frozen tuna steaks have light-to-dark pink flesh. As the tuna cooks, the flesh lightens to a pale cream color. Albacore tuna, primarily used for canned tuna, is the only tuna that can be called white.


Recipe Link: http://messageboards.ivillage.com/n/mb/message.asp?webtag=iv-fdcooking&msg=8203.1

List of Ingredients




Tuna:
1 tsp chopped fresh basil
2 tsp. olive oil
1 garlic clove, minced
2--4 oz tuna steaks

Sauce:
1/3 cup sliced ripe olives
1 T. pimiento-stuffed green olives
1 T. capers
2 T. olive oil
1 T. lemon juice
1 tsp chopped fresh parsley

Recipe



Heat Grill.

In small bowl, combine basil, 2 tsp olive oil and 1 garlic clove; mix well. Rub on both sides of tuna steaks. Set aside.

In food processor bowl with metal blade, combine all sauce ingredients except parsley. Process with off/on pulses until finely chopped, but not pureed, scrapping sides of bowla s needed. Set aside. Make this at least the day before!

When ready to grill, place tuna on gas grill over medium heat or on charcoal grill 4 to 6 inches from medium coals. Cook 8-12 minutes or until fish flakes easily. Turning once. Serve sauce over tuna. Sprinkle with parsley.

2 servings