Yellowfin Tuna with Kalamata Olive Salsa

Recipe courtesy of Florida Agriculture Bureau of Seafood and Aquaculture.

(Editor's Note: Recipe photo shows sliced stuffed green olives. Kalamata olives have a purplish, dark brown color, as well as a unique, tangy flavor from being packed in brine with wine vinegar and lemon.)

Recipe Ingredients:

Kalamata Olive Salsa:
1 cup pitted Kalamata olives, sliced
1/2 cup julienned roasted red bell pepper
1 clove roasted garlic, minced
2 tablespoons chopped fresh basil
1 teaspoon red chile, minced
1/4 cup coarsely chopped flat-leaf parsley, loosely packed
2 to 3 tablespoons fresh oregano leaves
1 tablespoon fresh lemon juice
1 tablespoon balsamic vinegar
2 tablespoons extra virgin olive oil
Cracked black pepper, to taste
1/2 cup crumbled feta cheese

Tuna Steaks:
4 (4 ounces each) fresh tuna steaks, cut 1-inch thick
2 teaspoons extra-virgin olive oil
2 teaspoons fresh lemon juice
1/8 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
1 teaspoon minced garlic

Cooking Directions:

1. For Kalamata Olive Salsa: Combine all Salsa ingredients (except feta cheese) in a small bowl. Let sit for about 20 minutes, then stir in the feta cheese and serve. Kalamata Olive Salsa can be made up to 12 hours ahead and refrigerated.
2. To Grill Tuna Steaks: Preheat grill then reduce heat to medium. Rinse steaks and pat dry with paper towels. Brush both sides of steak with oil and lemon juice. Sprinkle kosher salt, pepper, and garlic evenly onto steaks then rub in with fingers.
3. Place steak on grill rack over heat. Grill for 2 minutes per side for medium rare center, turning once halfway through grilling. Transfer the fish to plates and top with the salsa.

Makes 4 servings.

Nutritional Information Per Serving (1/4 of recipe): Calories: 461; Calories From Fat: 282; Total Fat: 32g; Saturated Fat: 8g; Cholesterol: 76mg; Total Carbs: 11g; Protein: 32g.

Recipe and photograph courtesy of Florida Agriculture Bureau of Seafood and Aquaculture.