Two classic dips, tapenade and salsa, join forces for a fish topper that is salty, scoopable, and summer-fresh.
1/2 cup halved cherry tomatoes
1/3 cup kalamata olives, chopped
1/4 cup thinly sliced fresh basil, divided
1/4 cup extra-virgin olive oil, divided
2 tablespoons balsamic vinegar
2 tablespoons chopped fresh flat-leaf parsley
2 tablespoons finely chopped shallot
1 tablespoon chopped drained capers
1/2 teaspoon kosher salt, divided
4 (6-oz.) tuna steaks
3/4 teaspoon black pepper, divided
4 cups arugula
2 teaspoons fresh lemon juice
Added sugars 0g
Calcium 7% DV
Potassium 19% DV
How to Make It
Stir together tomatoes, olives, 2 tablespoons basil, 2 tablespoons oil, vinegar, parsley, shallot, capers, and 1/4 teaspoon salt in a bowl.
Heat a grill pan or cast-iron skillet over high. Coat pan and tuna with cooking spray. Sprinkle tuna with 1/2 teaspoon pepper. Grill tuna to desired degree of doneness, about 2 minutes per side for medium-rare. Let stand 1 minute. Cut against the grain into 1/2-inch-thick slices. Sprinkle with remaining 1/4 teaspoon salt.
Toss arugula in a bowl with lemon juice, remaining 2 tablespoons oil, and remaining 1/4 teaspoon pepper.
Top tuna steaks evenly with salsa, and sprinkle with remaining 2 tablespoons basil. Serve with salad.
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