One of my favorite dishes at one of my favorite little spots by my house is ahituna with black olive tapenade and a basil aioli! It is soo delish I get it every time we go and we go alot. Unfortunately the day I wanted to make it I was out of basil soo I used chives instead and it worked nicely.
I admit this isn’t the sexiest photo of a meal I have made but it was incredibly amazing! This is a simple recipe that you can use for other fish as well!! I use as many organic ingredients as possible but if you don’t have them or use them it is ok too!
1 can Black Olives
2 tbsp Olive Oil
2 tbsp fresh Parsley
3 tbsp fresh Chives
1/2 cup low fat Sour Cream
1/8 cup low fat Mayo
2 tblsp Lemon for juice
2tbsp Lime for juice
1 tbsp Soy Sauce
Ground Black Pepper
1 Small Onion
Garlic Cloves (about 4 – 6 depending on size if you don’t like garlic you can use garlic powder or less cloves.)
Olive Tapenade Directions:
In a food processor put pitted black olives, 2-4 garlic cloves, 2 tbsp lemon juice, 1/8 cup onion, parsley, salt and pepper (to taste), olive oil and process until everything looks like one mixture. You want the mixture to be coarse and not smooth like a paste.
Chive Aioli Directions:
In a food processor add the chives, garlic, 1/8 cup onion, 2 tbsp lime juice, 2 garlic cloves, salt and pepper to taste and mix until they are fine. Slowly add the sour cream and Mayo alternating each. I sometimes find I need less of the Mayo than the recipe calls for. I add them slowly to avoid the aioli getting watery. If you have to serve right away I would do it this way if not then mix at will and leave to chill for about an hour. Keep processing until the mixture is smooth and green.
Tuna Steak Directions:
Place skillet (I use a griddle sometimes and it works awesomely) on the stove and wait for it to get hot. I usually add some olive oil and soy sauce to the pan before adding the tuna so I know when it is hot enough. Once you hear the sizzle place the tuna on the pan. Then I add salt and pepper and any other spices I feel like to one side of the tuna (try cardamom delish on tuna) then when I turn the tuna over to cook the other side I add the same spices. keep flipping until the tuna is cooked to your preference.
When you are ready to serve place the tuna on the plate then a spoonful of the tapenade and lastly the chive aioli. I promise you won’t regret eating this it is amazingly delish! You can eat it as a sandwich as well. Usually I serve it with squash or sweet potatoes but I was out of them too when I wanted to make it so I improvised with brussles sprouts.