I’m at the beach and the good folks at the Wild Horse Inn allowed me to use their grill. Since I’m in The Outer Banks, seafood is the natural choice. More specifically, ahi tuna. This recipe reminds me of the sea with the briney capers and olives. We also have the fresh lemons and tomatoes. Some fresh herbs complete the dish. I hope you like it.
2 10-ounce tuna steaks
4 tablespoons olive oil
Salt and pepper to taste
3 Roma tomatoes, diced
2 tablespoons lemon juice
2 tablespoons white or rose’ wine
4 tablespoons tapenade (from Ella’s Olives)
2 tablespoons capers
1 teaspoon garlic, minced
2 teaspoon fresh basil, chopped
Heat grill to medium high.
Coat tuna with salt and pepper.
In bowl mix tapenade, 2 tablespoons olive oil, garlic, tomatoes, and lemon juice.
Clean grill and coat with oil.
Heat skillet with 2 tablespoons of oil and add tomato mixture. Cook for 5 minutes and add wine. Stir and cook for 4 additional minutes. Salt and pepper to taste.
Grill tuna steaks and cook for 4 minutes on each side. (My steaks were 2 1/2 inch thick so I went 8 minutes.)
Remove the steaks to plate and top with tomato mixture.
Serve with vegetable of choice; I did corn.