Tuna Caper

Name: Tuna Caper
Cuisine: American
Ingredients: ¼ cup chopped pitted black olives, preferably kalamata or niçoise; ¼ cup chopped pitted black olives, preferably kalamata or niçoise; ¼ cup chopped pitted black olives, preferably kalamata or niçoise; 2 garlic cloves, halved; ¼ cup extra-virgin olive oil; 2 tablespoons dry red wine; 1 tablespoon capers; 1 teaspoon dried thyme; 4 tuna steaks, about 1 inch thick; ¼ teaspoon kosher salt or coarse sea salt; ¼ teaspoon kosher salt or coarse sea salt; Lemon wedges and basil sprigs (optional), for garnish; Lemon wedges and basil sprigs (optional), for garnish

Preparation info

Serves
4

Difficulty
Easy

Appears in

Smoke & Spice

By Cheryl Alters Jamison and Bill Jamison

Published 2014

About

This tuna’s Mediterranean flavors should tantalize.

Ingredients

Olive Paste

¼ cup chopped pitted black olives, preferably kalamata or niçoise
2 garlic cloves, halved

Americas
United States
Fish course
Pescatarian
Gluten-free

Method

Prepare the smoker for barbecuing, bringing the temperature to 180°F to 200°F.
In a food processor, process the paste ingredients to a thick puree. Rub the paste over the tuna steaks. Transfer the tuna to a plate and allow the steaks to sit at room temperature for about 20 minutes.
Heat a skillet over high heat and sprinkle in the salt. Add the tuna s