Grilled Tuna in Anchovy Sauce
Ingredients
- 4 - 6 tuna steaks, about 6 oz (170 g) each
- 1 - 2 Tbs. (15 - 30 ml) olive oil
- Salt and freshly ground pepper to taste
- Sauce:
- 1 can (2 oz, 56 g) anchovies, drained and rinsed
- 8 - 10 oil-cured or Mediterranean-style black olives, pitted and finely chopped
- 2 cloves garlic, finely chopped
- 1/4 C. (60 ml) white wine or chicken broth
- 2 Tbs. (30 ml) chopped parsley
- 2 Tbs. (30 ml) lemon juice
- 2 Tbs. (30 ml) capers, drained
- Salt and freshly ground pepper to taste
Directions
Brush the tuna steaks with the olive oil and season with salt and pepper. Grill, broil, or pan fry to desired degree of doneness. Combine the sauce ingredients in an electric blender or food processor and process until smooth. Spread a Tbs. (15 ml) of the sauce on each tuna fillet after they have finished cooking and serve immediately, with additional sauce on the side. Serves 4 to 6.
