Cook and Scale
Grilled Tuna Steak Provençale
4 servings · 25 min total
Seared tuna steaks marinated in garlic, herbs and lemon, finished with a quick olive and caper tapenade dressing — a bright, classic French bistro dish ready in under half an hour.
Ingredients
- 4 tuna steak
- 2 tbsp olive oil
- 2 garlic, finely chopped
- 1 tbsp fresh thyme, chopped
- 1 tbsp fresh rosemary, chopped
- 1 lemon, zested and juiced
- 1 tbsp black olives, pitted and chopped
- 1 tbsp capers, drained
- 1 pinch black pepper
- 1 pinch salt
- 2 tbsp fresh parsley, chopped
Contains: Fish
Allergen info is best-effort — please verify yourself.
Method
- 1.
Marinate the tuna — In a shallow dish, whisk together the olive oil, garlic, thyme, rosemary, and lemon zest. Add the tuna steaks and turn to coat. Cover and marinate at room temperature for 15 minutes.
- 2.
Heat the grill and season — Heat a grill (or grill pan) over high heat until very hot. Season the tuna steaks with salt and black pepper.
- 3.
Grill the tuna steaks — Grill the tuna steaks for 90 seconds to 2 minutes per side for a seared crust and a rare-to-medium-rare center, or longer if you prefer it more cooked through.
- 4.
Rest and make the tapenade — Remove the tuna from the heat and rest for 2 minutes. Meanwhile, stir the black olives, capers, parsley, and lemon juice into the remaining marinade to make a quick tapenade dressing.
- 5.
Slice and serve the tuna — Slice the tuna steaks against the grain, drizzle with the tapenade dressing, and serve immediately.