Grilled Tuna with Lemony Olive Tapenade

Serves 2

Tapenade

  • 2 tsp. of Carlson The Very Finest Fish Oil, lemon or Carlson Cod Liver Oil, lemon (adults or kids)
  • ¾ cup of chopped mixed olives
  • 3 oil-packed sun-dried tomatoes, minced
  • 1 Tbsp. of small capers
  • 2 Tbsp. of chopped fresh parsley
  • 1 tsp. of minced fresh garlic
  • Grated zest of one lemon

Tuna

  • 2 tuna steaks (about 6 ounces each)
  • 1 Tbsp. olive oil
  • Salt and pepper
  1. Combine the tapenade ingredients in a small bowl; set aside.
  2. Preheat grill or grill pan for high heat. Lightly oil grill grates.
  3. Brush the fish with olive oil on both sides, and season with salt and pepper to taste.
  4. Grill 2 to 2 ½ minutes, then turn and grill another 2 to 2 ½ minutes. (Be careful not to overcook the tuna or it will become tough and dry.)
  5. Rest tuna for 5 to 10 minutes, then spoon the tapenade on top.

Recipe video

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