Name: Tuna with orange-scented olive tapenade
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: 4
Ingredients: 2 cup (240g) pitted black olives, rinsed; 2 anchovy fillets; 2 tablespoon capers, rinsed; 1 clove garlic, crushed; 1 tablespoon canola oil; 1 teaspoon finely chopped lemon thyme; 1/2 teaspoon dijon mustard; 1/2 orange, grated rind and juice of; 4 130g tuna steaks; 1/4 cup (60ml) dry white wine; steamed baby potatoes, baby rocket, lemon wedges, to serve

Tuna with orange-scented olive tapenade

Serves 4

Prep

15M

Cook

Total

20M

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Ingredients

2 cup (240g) pitted black olives, rinsed

2 anchovy fillets

2 tablespoon capers, rinsed

1 clove garlic, crushed

1 tablespoon canola oil

1 teaspoon finely chopped lemon thyme

1/2 teaspoon dijon mustard

1/2 orange, grated rind and juice of

4 130g tuna steaks

1/4 cup (60ml) dry white wine

steamed baby potatoes, baby rocket, lemon wedges, to serve

Method

1.To make tapenade, process olives, anchovies and capers until finely chopped but not a smooth paste. Transfer to a bowl and stir in garlic, oil, thyme, mustard, rind and 1 tablespoon of orange juice.

2.Place tuna steaks in a shallow baking dish and spread each one with a generous tablespoon of tapenade. Pour around remaining orange juice and wine, and cook under a preheated grill for 5 minutes, until fish is opaque but still slightly translucent in centre.

3.Serve tuna steaks with steamed baby potatoes, baby rocket and lemon wedges. Season and pour over pan juices, if you like.

This makes 1 1/2 cups tapenade. Serve with pasta or on sandwiches.
Note

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Ingredients

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