Broiled Tuna with Red Pepper Tapenade
Tapenade is a Mediterranean relish of olives, olive oil, and herbs. Many versions of this recipe call for roasting a red pepper. I substitute roasted peppers from a jar for convenience sake. Serve with a crusty French bread.
Ingrediënten
- 2 ½ tablespoons olive oil
- 2 large shallots peeled and minced
- 1 clove garlic minced
- 2 roasted red peppers drained and chopped
- 2 tablespoons capers
- ¼ cup minced pitted ripe olives
- ½ teaspoon crushed dried oregano
- 2 teaspoons fresh lemon juice
- 4 tuna steaks 4 to 6 ounces each, cut 3/4 inch thick
- 1 teaspoon coarsely ground black pepper
- 1 lemon cut into wedges
Instructies
- Set the rack of the broiler 4 inches from the heat source.
- Preheat the broiler.
- Heat 1 1/2 tablespoons of the olive oil in a medium-sized skillet.
- Add the shallots and garlic and cook over medium heat for 1 to 2 minutes.
- Remove the vegetables and any remaining oil and spoon into a bowl.
- Add the roasted peppers, capers, olives, oregano, and lemon juice to the shallot mixture.
- Set aside for the flavors to blend while making the tuna.
- Place the tuna steaks on the greased rack of a broiler pan.
- Brush the tuna steaks with the remaining 1 tablespoon of olive oil and sprinkle with the pepper.
- Broil the tuna 3 to 4 minutes per side or until the fish is cooked through.
- Remove from the broiler and set aside for 1 to 2 minutes to finish cooking.
- To serve, arrange the fish on plates and add lemon wedges to each serving.
- Pass the tapenade on the side.
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