Tuesday Tuna w/ Tapenade

It's Tuesday, why not have tuna tonight?
A nice piece of fresh tuna, seared and served rare with a salty tapenade on top over white beans.
I dreamt of it last night, so thought I would make it for dinner.

This recipe was inspired by Suzanne Goin who makes a beautiful lamb dish with tapenade and white beans at her restaurant Lucques in the winter.

Tapenade is so easy and delicious, if you are a salt lover, like me.
You can make it anyway you like and use it on sandwiches, as part of a tapas buffet or as a sauce for fish.

Here is tonight's dinner:


handful of good olives (nicoise, gaeta or kalamata)
handful of green manzanilla olives with pimento inside (martini olives)
1 tsp capers
1 garlic clove
1/4 cup of fresh chopped parsley
1 anchovy, chopped

squeeze of a lemon
drizzle in some good olive oil

Mash all ingredients together on a cutting board, leaving them a bit chunky.
Add to a bowl and add olive oil and lemon juice at the end.

Seared Tuna Steaks:

2 nice, fresh pieces of Yellow fin or Ahi sushi grade tuna
kosher salt and pepper
olive oil

Season tuna steaks all over with kosher salt and pepper.

In a heavy non stick skillet (I only use non stick cookware for omelets or fish),
heat olive oil on medium heat and sear your tuna steaks 1 1/2 minutes on each side for rare.

White Beans:

can of white beans, such as cannellini
1 garlic clove, minced
1 shallot, sliced
fresh thyme
olive oil
salt and pepper
a little chicken stock for the pan

Saute your olive oil in a sauce pan and saute your garlic and shallot on low heat until soft.
Add your can of drained beans and a little chicken stock. Cook about 5 minutes.
Add fresh thyme, salt and pepper. You can mash the beans a bit if you like.

Slice your tuna and fan on top of a bed of the white bean mixture.
Spoon olive tapenade over the top!

This was delicious, healthy and easy, I promise.


Anonymous said…
The tuna looks excellent! Very interesting combination with tapenade - it sounds very good!
your tuna looks perfect.....
That tapenade is really calling my name!
kat said…
Are you sure you're not secretly cooking for a high end restaurant?
Culinary Cory said…
I love seared tuna steaks on salads. If I was a fan of olives, I might enjoy the tapenade. But since I don't, I'll take your word for it. :)
Pam said…
The tapenade sounds wonderful! The whole meal looks healthy and full of amazing flavors.
LaDue & Crew said…
I love the colors! I am a fan of all- Tuna, salt, and tapenade. I don't know why, but I've always been afraid to cook the tuna at home. I have to climb out of my shell! It looks so good, Stacey!
Peter M said…
Fabulous sear on that tuna...nice one, Missy!
Cate O'Malley said…
The tapenade looks beautiful!
StaceyEsq said…
Lovely recipe, gorgeous pictures. Well done!
Lori Lynn said…
I dream of recipes too.
Karen said…
Mmm, my mouth is watering just reading this... it looks and sounds delicious!
Melissa said…
The tapenade seems bright and delicious, but I have to admit I am focused solely on the tuna itself. What a perfect color. I can imagine it melting in my mouth.
I haven't had fresh tuna in a while... Why not? Love your tapenade, I love it with warm and crispy grilled bread!
noble pig said…
I am a salt lover and this sounds like the perfect meal!
Giff said…
very nice combination! and you know what else I'm going to say.

wait for it