Tag Archives: Tapenade

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!