Grilled Tuna With Sun Dried Tomato Olive Caper Relish Recipe Finecooking

TUNA LINGUINE WITH TOMATOES, OLIVES & CAPERS RECIPE BY TASTY

Steps:

• Bring a large pot of salted water to a boil. Cook the pasta according to package instructions. Drain.
• Add the olive oil, garlic, and chile flakes to a large sauté pan. Turn the heat to medium-low and slowly heat up until the garlic is fragrant and lightly colored, about 3 minutes.
• Add the oregano, capers, olives, tomato paste, and diced tomatoes. Bring the sauce to a simmer and cook for 8-10 minutes, stirring occasionally.
• Add the tuna and cook for another minute.
• Toss in the cooked pasta.
• Enjoy!

GRILLED SALMON W/ SUN-DRIED TOMATO, OLIVE, CAPER, & PARSLEY RELISH RECIPE - (4.5/5)

Steps:

• Put sun-dried tomatoes into food processor with steel blade, and process about 30 seconds. Add olives, red onion, and capers, and process about 30 seconds more. Add all remaining ingredients and process about one minutes, or until ingredients are uniform size and well combined. Serve over grilled fish.

GRILLED TUNA SALAD WITH SUN-DRIED TOMATO DRESSING

Steps:

• Make the dressing: In a blender blend together the garlic, the vinegar, 1 tablespoon of the lemon juice, the sun-dried tomatoes, the plum tomatoes, and 1/4 cup water until the mixture is smooth and with the motor running add the oil in a stream. Add the sour cream, the coriander, the additional lemon juice, and salt and pepper to taste and blend the dressing until it is combined well. (The dressing may be made 1 day in advance and kept covered and chilled. Let the dressing return to room temperature.)
• In a large bowl toss the mesclun with the tomatoes and the corn and divide the mixture among 4 plates. Brush the tuna on both sides with the oil, season it with salt and pepper, and grill it on an oiled rack set about 4 inches over glowing coals for 4 to 5 minutes on each side for medium-rare, or until is cooked to the desired degree. Let the tuna stand for 3 minutes and cut it against the grain into 1/4-inch-thick slices. Divide the tuna slices among the salads and pour about 1/4 cup of the dressing over each serving. Serve any remaining dressing separately and garnish the salads with nasturtium blossoms.

GRILLED TUNA WITH OLIVE RELISH

Steps:

• 1. To prepare olive relish: Combine parsley, olives, celery, garlic, oregano, lemon juice, oil, salt and pepper in a small bowl.
• 2. To grill tuna: Preheat grill to medium-high.
• 3. Rub tuna all over with oil and season with salt and pepper. Grill the tuna until seared on both sides and just cooked through, about 4 minutes per side. Serve with Olive Relish and lemon wedges.

GRILLED TUNA WITH TOMATO-FETA RELISH

Steps:

• In a medium bowl, stir together all relish ingredients, except for the fish or chicken.
• Grill or broil fish or chicken or eggplant for about 3-4 minutes per side.
• Serve with tomato-feta relish on top.

OLIVE CAPER RELISH

Steps:

• Pulse all ingredients together in a food processor until coarsely chopped.

EASY OLIVE CAPER RELISH

Steps:

• In a food processor, pulse all ingredients with on/off turns until coarsely chopped.
• Cover and refrigerate for 4 hours before serving.
• Delicious!