I've been making this tuna for years. It takes almost no time to make so it’s perfect for a rushed weeknight meal and yet it’s special enough for entertaining. You can make as much or as little of the sundried tomato mixture as you like and you can finely chop the ingredients or leave them a little larger as I've done here.
It’s best cooked on an outdoor grill.
3/4 cup oil packed sun dried tomatoes, chopped
3/4 cup pitted Nicoise olives- cut in half
A handful of fresh mint, chopped
2 cloves of garlic minced
2 tuna filets
Fresh ground black pepper
Olive oil
Preheat a broiler or grill.
In a bowl stir together the sun-dried tomatoes, olives, mint, garlic and pepper. Add two tablespoons of oil from the sundried tomatoes.
Brush the tuna with a little olive oil and grill or broil about 2 – 3 minutes per side (do not overcook) .
Plate the tuna and spoon the sundried tomato mixture over the filets.
Enjoy.
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