cooking.nytimes.com

Grilled Tuna With Herbs and Olives

5.0(1046)

Here, grilled tuna is smothered with a mixture of flavorful herbs, made more potent by the addition of chopped olives and a little raw garlic. A mix of parsley, basil, chives, chervil and marjoram, for example, would be splendid, as would one of cilantro, mint and basil. (I would rule out only thyme, tarragon and rosemary, unless you use them in minuscule quantities.) If you don't have a grill, many readers have baked it at 425 and been happy with the results.

by Mark Bittman

Open original recipe

Dinner, Quick, Main Course

Servings

4 servings

Total time

20 min

Calories / serving

498 kcal

Ingredients (7)

serves

1 1/2 to 2 pounds tuna, about 1 inch thick, 2 or 4 steaks
Extra-virgin olive oil as needed
Salt and peppersalt-and-pepper
1/4 cup pitted oil-cured olives, finely chopped
About 1 cup mixed tender fresh herbs
1 teaspoon minced garlic, optionalgarlic
Lemon wedgeslemon

Instructions (4 steps)

01Start a charcoal or gas grill; fire should be medium-high and rack about 4 inches from heat source.
02When fire is ready, rub tuna lightly with olive oil, then sprinkle it with salt and pepper. Put it on grill and grill about 3 to 4 minutes a side for medium-rare, more or less according to your desired degree of doneness.
03Meanwhile, combine olives, herbs, garlic if you are using it and just enough oil to moisten and bind the mixture, no more than a tablespoon.
04When tuna is done, spread a portion of herb mixture on 1 side of each steak and serve with lemon wedges.

Pantry check

Data quality

servings.value✓

times.totalMinutes✓

nutrition.calories✓

recipeCuisine—

recipeCategory✓

rating✓

description✓

image (URL only)✓

Rich recipe — supports nutrition-aware planning.