Grilled Ahi Tuna with Smoked Onions and Tapenade
8 oz. Ahi Tuna steaks, 4 ea.
1 Tbs. olive oil
2 yellow onions, sliced thin
1/2 bunch fresh rosemary
1 oz. capers, chopped fine
4 oz. Calamata Olives, pitted, chopped fine
4 oz. Sun-Dried Tomatoes, chopped fine
1 lemon, zest and juiced
1 tsp. garlic, chopped fine
1 anchovie filet, chopped fine
salt and pepper to taste
Smoked Onions: Saute onions in olive oil until translucent. Season with salt and pepper. Make a foil dish with sides and place the onions on it. Place the onion dish and rosemary on a hot grill next to each other and cover both with a metal pan or bowl. Smoke until rosemary is all burned up.
Tapenade: Mix together: capers, olives, tomatoes, lemon zest and juice, garlic and anchovy and season with salt and pepper.
Ahi Tuna Steaks: Grill Ahi Tuna steaks, seasoned with salt and pepper, on high heat until just seared on the outside but are still rare in the center (3-7 min.). Serve with coriander rice, horseradish mashed potatoes or a green salad and wine. Top tuna with onions and tapenade.
Pairs Well With
Recipe from Domaine Carneros