I went looking through the tuna recipes after a last minute change in dinner plans this Thursday. My cupboard is nearly bare and I was sure there would not be anything I could do ... I had to use dried parsley and fresh WOULD be better but the relish was great and took 10-15 minutes to make. I was baking frozen tuna and I think frozen does need something a little extra. We love garlic anyway.
Grilled Tuna with Olive Relish
A simple relish of parsley and olives jazzes up grilled tuna. Make it a meal: Serve with grilled vegetables and steamed new potatoes.
5 Reviews for Grilled Tuna with Olive Relish
Perfect weeknight meal. The relish really makes this recipe. It's so flavorful and delicious. I will definitely make this again and perhaps even use the relish with other types of fish.
The olive relish is a perfect compliment. I used cilantro instead of parsley just because that's what I had at home. Turned out great. I seasoned the tuna with lemon pepper and used an indoor griddle/grill to sear the tuna. Took only about 2 minutes because it heats from the top and the bottom at the same time.
This olive relish is a fabulous "extra" when serving grilled tuna. It is beautiful in color, texture and taste. Couldn't be better! This has become a family favorite at our house.
Fresh grilled tuna is . . . awesome.
When done right you don't need anything.
Just be aware to not overcook otherwise it may as well be a piece of wood (hard and DRY).
The relish is somewhat questionable.
Some of us DON'T LIKE garlic. Period.
A little is okay for slight seasoning, but just enough where you can't overtly detect the GARLIC.
Too overwhelming, and cheapens the flavor by over coloring it, like trying to MASK something else. WHY?
Fresh tuna grilled, NEAT.
It's like fresh bread right out of the oven, you just eat it.
Lighten up on the seasonings, a hint of understated delicacy.
Beauty in simplicity, I say.