For the tapenade:
3/4 cup fresh basil leaves
1/4 cup fresh parsley leaves
1 clove garlic
4 pitted kalamata olives
1 tablespoon extra virgin olive oil
For the succotash:
1 tablespoon olive oil
1/2 small red onion, medium dice
1 garlic clove, finely chopped
1 red bell pepper, medium dice
4 medium stalks of asparagus, woody ends trimmed, stalks cut into medium dice
1 zucchini, medium dice
2 tablespoons finely chopped fresh Italian parsley
1 tablespoon chopped fresh thyme
1 tablespoon fresh lemon juice
For the tuna:
Four 3 ounce portions of center cut ahi
- To make the tapenade, place the basil, parsley and garlic into the jar of a food processor and pulse until the leaves are chopped into small pieces.
- Add the olives and with the motor running slowly drizzle in the olive oil.
- Season the tapenade with black pepper and remove from the food processor and reserve.
- To make the succotash, heat the oil in a large sauté pan over medium-high heat.
- Add the onion and sauté until slightly softened, about 4 minutes.
- Add the garlic and sauté until fragrant, about 30 seconds.
- Add the red bell peppers and asparagus and sauté until they soften slightly, about 4 minutes.
- Add the zucchini and sauté until they are crisp-tender, about 5 minutes.
- Stir in the parsley, thyme, and lemon juice.
- Season to taste with pepper.
- While the succotash is cooking and almost done, lightly brush the tuna with a little olive oil and season the tuna with black pepper on all sides.
- Place the tuna on the hot grill and cook for about 30 seconds to a minute per side or until it is seared on the outside and rare in the center.
- Once you flip the tuna to the last side, smear each piece with a little of the tapenade in an even layer.
- To serve, mound the hot succotash onto the center of 4 serving plates and top each plate with a piece of tuna with tapenade.
Total Fat 5 g
Sat Fat 1 g
Cholesterol 60 mg
Sodium 125 mg
Total Carb 6 g
Dietary Fiber 2 g
Sugar 3 g
Protein 18 g