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Grilled Tuna with Herb Tapenade and Succotash

This inspired seafood dish was prepared on Biggest Loser with Curtis Stone.

Per Serving: Calories 140, Total Fat 5 g, Sat Fat 1 g, Cholesterol 60 mg, Sodium 125 mg, Total Carb 6 g, Dietary Fiber 2 g Sugar 3 g, Protein 18 g
Yield: Serves 4

Ingredients

For the tapenade:

  • 3/4 cup fresh basil leaves
  • 1/4 cup fresh parsley leaves
  • 1 clove garlic
  • 4 pitted kalamata olives
  • 1 tablespoon extra virgin olive oil

For the succotash:

  • 1 tablespoon olive oil
  • 1/2 small red onion, medium dice
  • 1 garlic clove, finely chopped
  • 1 red bell pepper, medium dice
  • 4 medium stalks of asparagus, woody ends trimmed, stalks cut into medium dice
  • 1 zucchini, medium dice
  • 2 tablespoons finely chopped fresh Italian parsley
  • 1 tablespoon chopped fresh thyme
  • 1 tablespoon fresh lemon juice

For the tuna:

  • Four 3 ounce portions of center cut ahi

Instructions

  1. To make the tapenade, place the basil, parsley and garlic into the jar of a food processor and pulse until the leaves are chopped into small pieces.
  2. Add the olives and with the motor running slowly drizzle in the olive oil.
  3. Season the tapenade with black pepper and remove from the food processor and reserve.
  4. To make the succotash, heat the oil in a large saute pan over medium-high heat.
  5. Add the onion and saute until slightly softened, about 4 minutes.
  6. Add the garlic and saute until fragrant, about 30 seconds.
  7. Add the red bell peppers and asparagus and saute until they soften slightly, about 4 minutes.
  8. Add the zucchini and saute until they are crisp-tender, about 5 minutes.
  9. Stir in the parsley, thyme, and lemon juice.
  10. Season to taste with pepper.
  11. While the succotash is cooking and almost done, lightly brush the tuna with a little olive oil and season the tuna with black pepper on all sides.
  12. Place the tuna on the hot grill and cook for about 30 seconds to a minute per side or until it is seared on the outside and rare in the center.
  13. Once you flip the tuna to the last side, smear each piece with a little of the tapenade in an even layer.
  14. To serve, mound the hot succotash onto the center of 4 serving plates and top each plate with a piece of tuna with tapenade.

Source: Curtis Stone for Biggest Loser



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