Seared Tuna with Kalamata Olive Tapenade

22 Apr

This recipe is super easy and so full of flavor! In a mini food processor, blend together 1 cup of pitted Kalamata Olives, a few sprigs of Parsley, a clove of Garlic, a couple of Tablespoons of Olive Oil and Black Pepper to taste. Optional: add 1 or 2 Anchovies and/or 2 Teaspoons of Capers. You could also use other kinds of olives, but Kalamata are one of my favorites.

Spread a generous amount of the Tapenade on one side of your Tuna.  Then, in a hot cast iron skillet (or nonstick pan) pour a couple of Tablespoons of Olive Oil, place the fish (Tapenade side down) in the hot pan and cook for about 4 minutes. Turn it over with a spatula and cook for another 4 minutes (or less if you like your Tuna rare in the middle).

Serve on a bed of Arugula that is lightly tossed with Lemon juice/Extra Virgin Olive Oil, and some thinly sliced cucumbers, dressed with some seasoned Rice Vinegar (seasoned Rice Vinegar has salt and sugar added). Enjoy!

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2 Responses to “Seared Tuna with Kalamata Olive Tapenade”

  1. Amy April 22, 2012 at 11:13 am #

    It is time for me to make some tapenade. Thanks for sharing this. 🙂

    • Kim April 22, 2012 at 11:28 am #

      Hi Amy, thanks for stopping by my blog! Yours looks very nice too 🙂

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