Ingredients
4 - 6 tuna steaks, about 6 oz each
1 - 2 Tbs olive oil
Salt and freshly ground pepper to taste
Sauce:
1 can (2 oz) anchovies, drained and rinsed
8 - 10 oil-cured or Mediterranean-style black olives, pitted and finely chopped
2 cloves garlic, finely chopped
1/4 cup white wine or chicken broth
2 Tbs chopped parsley
2 Tbs lemon juice
2 Tbs capers, drained
Salt and freshly ground pepper
Preparation
Brush the steaks with the olive oil and season with salt and pepper. Grill, broil, or pan fry to desired degree of doneness. Combine the sauce ingredients in a blender or food processor and process until smooth. Spread a tablespoon of the sauce on each fillet after they have finished cooking and serve immediately, with additional sauce on the side.
