Quick & Easy Gourmet: Grilled Tuna with Tapenade Vinaigrette and Mixed Field Greens
February 1, 2009
I grew up in the south of France, where fish is a must, so the word “tapenade” fills me with memories of outdoor markets crammed with olives stored in large wooden barrels, colorful fruits and vegetable stalls, rows of breads and pastries, and a rainbow of flowers wrapped in plain white paper.
Photo by John and Tanya Bäck
Tapenade may be more familiar to me than it is to most others, but this mixture of pureed black olives, capers, anchovies, garlic, olive oil and lemon juice elevates this simple mixed green salad with tuna to new heights of flavor.
Life is hectic between work and family responsibilities, but life at the cabin is supposed to be slower. So don’t feel bad about heading out to a local specialty store or to the supermarket on your way to the cabin to purchase ready-made tapenade. It’s still just as tasty!
Simple, sophisticated, tasty – these are the adjectives that come to mind when I make this delicious recipe. It’s one of my husband’s favorite meals, and I love preparing it to celebrate Valentine’s Day. Also, you can’t beat the flavor of tuna grilled hot and fast on your cabin’s grill!
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