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Quick & Easy Gourmet: Grilled Tuna with Tapenade Vinaigrette and Mixed Field Greens

By Christine Strom
Published: February 1, 2009
Photo by John and Tanya Bäck
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!

We add some slices of baguette and a bottle of Shiraz to complete the feast and voila! Plus, it’s quick and healthy (which helps counteract the effects of the rich lemon pie I always serve for dessert) – and you can even use the leftovers to make crostinis. Enjoy!

Serves 6.

What you Need:

  • 3 tablespoons white wine vinegar
  • 1 teaspoon mustard
  • 1/4 cup of store-bought black olive tapenade
  • 1/2 cup olive oil
  • Salt and pepper to taste

  • 1 pound Ahi tuna fillet
  • 2 tablespoons olive oil
  • Salt and pepper to taste
  • 2 tablespoons chopped fresh chives
  • 1 bag mixed field greens, washed


1. Sprinkle salt and pepper on tuna; rub with olive oil.

2. Preheat a gas grill for 10 minutes on high or prepare a medium-hot charcoal fire. Cook for 90 seconds to 2 minutes on each side for medium rare.

3. While tuna is cooking, whisk mustard, vinegar and tapenade together in a small bowl. Add olive oil. Mix well and add salt and pepper to taste.

4. Transfer tuna to plate to chill.

5. Thinly slice tuna crosswise and arrange over a bed of mixed filed greens on a plate.

6. Spoon vinaigrette over tuna and greens. Sprinkle chopped chives over salad, and enjoy!

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