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Broiled Tuna with Red Pepper Tapenade

Tapenade is a Mediterranean relish of olives, olive oil, and herbs. Many versions of this recipe call for roasting a red pepper. I substitute roasted peppers from a jar for convenience sake. Serve with a crusty French bread.
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Ingredients

  • 2 1/2 tablespoons olive oil
  • 2 large shallots peeled and minced
  • 1 clove garlic minced
  • 2 roasted red peppers drained and chopped
  • 2 tablespoons capers
  • 1/4 cup minced pitted ripe olives
  • 1/2 teaspoon crushed dried oregano
  • 2 teaspoons fresh lemon juice
  • 4 tuna steaks 4 to 6 ounces each, cut 3/4 inch thick
  • 1 teaspoon coarsely ground black pepper
  • 1 lemon cut into wedges

Instructions

  • Set the rack of the broiler 4 inches from the heat source.
  • Preheat the broiler.
  • Heat 1 1/2 tablespoons of the olive oil in a medium-sized skillet.
  • Add the shallots and garlic and cook over medium heat for 1 to 2 minutes.
  • Remove the vegetables and any remaining oil and spoon into a bowl.
  • Add the roasted peppers, capers, olives, oregano, and lemon juice to the shallot mixture.
  • Set aside for the flavors to blend while making the tuna.
  • Place the tuna steaks on the greased rack of a broiler pan.
  • Brush the tuna steaks with the remaining 1 tablespoon of olive oil and sprinkle with the pepper.
  • Broil the tuna 3 to 4 minutes per side or until the fish is cooked through.
  • Remove from the broiler and set aside for 1 to 2 minutes to finish cooking.
  • To serve, arrange the fish on plates and add lemon wedges to each serving.
  • Pass the tapenade on the side.
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Course; Fish