Grilled Tuna With Herbs and Olives
- Total Time
- 20 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1½ to 2pounds tuna, about 1 inch thick, 2 or 4 steaks
- Extra-virgin olive oil as needed
- Salt and pepper
- ¼cup pitted oil-cured olives, finely chopped
- About 1 cup mixed tender fresh herbs
- 1teaspoon minced garlic, optional
- Lemon wedges
Nutritional analysis per serving (4 servings)
498 calories; 35 grams fat; 14 grams saturated fat; 2 grams trans fat; 17 grams monounsaturated fat; 2 grams polyunsaturated fat; 2 grams carbohydrates; 1 gram dietary fiber; 0 grams sugars; 40 grams protein; 530 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Start a charcoal or gas grill; fire should be medium-high and rack about 4 inches from heat source.
- Step 2
When fire is ready, rub tuna lightly with olive oil, then sprinkle it with salt and pepper. Put it on grill and grill about 3 to 4 minutes a side for medium-rare, more or less according to your desired degree of doneness.
- Step 3
Meanwhile, combine olives, herbs, garlic if you are using it and just enough oil to moisten and bind the mixture, no more than a tablespoon.
- Step 4
When tuna is done, spread a portion of herb mixture on 1 side of each steak and serve with lemon wedges.
Private Notes
Comments
Cooked tuna in very hot cast iron skillet 2 min on first side and 1 min on other. Perfect and glad didn't cook longer. Dry brined tuna w/ coarse salt and pepper 20 minutes before cooking. Wiped fish off, then coated with olive oil and coarse black pepper. Made olive mixture in heavy mortar and pestle; used mint, basil, parsley (garlic essential) - added 1 Tbsp lemon juice to balance flavor. Served with couscous and mixed extra olive mixture into couscous. Absolutely delicious and very easy.
4 minutes on each side ended up being cooked just a bit too much for us - next time I'll do 2.5-3 to keep some pink on the inside! For the sauce I used moroccan black olives, garlic, and mint, because that's what I had, and included another side of some fresh chimichurri sauce we had in the fridge, which added a definite kick! This was delicious. Served with a spinach salad with olive oil/lemon dressing. Perfect, easy summer dinner.
When not grilling, I prefer a sauté pan over the oven. I make sure the oiled pan is hot, a minute to a minute and a half on each side, then remove from heat to cook through. That keeps it tender and moist, 'cause it's a crime to overcook fresh fish.
Fantastic as is. Could have had more olives.
Very tasty, made with tuna from a summer fishing trip that was in the freezer. I used parsley, cilantro, mint and garlic, and added some preserved lemon to the mix. Blitzed it all up in a mini food processor. Cooked the tuna on the stove in a cast iron grill pan, 1 min each side. Would definitely make again!
Prepare to fail griling tuna at least 10 times and… don’t worry about it. Tuna is great any way you make it just don’t overcook. If it dries it’s not good.
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