Grilled Tuna with Olive Tapenade
Elegant in design and rich in taste, this Mediterranean-style dish is sure to please even people who aren't usually into fish. Pair it with a great wine and you'll have your very own five-star meal.
- 5 ounces tuna, yellowtail
- 1/2 lemon
- 1 cup watercress, cleaned
- 1/4 tablespoon extra virgin olive oil
- 4 olives, sliced in half
- 1 cup mixed pitted, drained olives
- 2 tablespoons minced sun dried tomatoes
- 1/2 tablespoon minced fresh oregano
- 1/2 tablespoon minced fresh thyme
- 1 tablespoon minced garlic
- 1 teaspoon red chili flakes
- Heat your grill to a high heat. While that is going, get your food processor out. Pulse the first cup of olives, saving 4-5 for garnish. Pulse the olives until you have small chunks. Add everything in the tapenade mix except the oil. Pulse 2-3 more times to get incorporated.
- Take the mix out in a bowl and stir in the olive oil. Set aside tapenade.
- Once the grill is hot, take your tuna, season with the oil, salt and pepper. Place the tuna on the grill. Allow a minute or two before you turn to make hatch marks. Flip over the tuna and proceed again. Depending on the thickness of your tuna, you may vary the amount of time on the grill. We prefer anywhere from rare to medium rare.
- Take the half a lemon and place directly on the grill, fruit side down. Allow for a nice sear and turn to make a checkered pattern. Be careful when touch the lemon, it can be extremely hot. You just want the juices to get flowing.
- Take the tuna and slice.
- On a plate, take the watercress place on the bottom. In this order, lay the tuna, then the 3-4 tablespoons tapenade, and the olives, then squeeze the grilled lemon over the tuna.
- Chef Jamie Leeds, owner of Hank's Oyster Bar.