Grilled tuna with herbs and olives

I am not a huge fan of tuna, but it is a good source of vitamins and minerals.  I found a simple recipe for Grilled Tuna with Herbs and Olives by Mark Bittman and served it for dinner earlier with a butter bean and rocket salad.  The herb and olive relish is absolutely beautiful – I’d definitely make this dish again.  Here is the recipe for ease of reference:


  • 2 tuna steaks
  • 1 1/2 tbsp extra virgin olive oil
  • salt and pepper
  • 1/4 cup pitted olives (i used pimento stuffed green olives), finely chopped
  • 1 cup of mixed herbs, finely chopped (I used basil, mint and coriander as I had them in the fridge)
  • 1 tsp minced garlic (optional – I went for 1/2 tsp)
  • 1 tsp balsamic vinegar (not in original recipe)
  • lemon wedges


  1. Make the relish first.  Mix the olives, herbs and garlic with 1/2 tbsp extra virgin oil to combine.  I added 1 tsp balsamic vinegar to the mix
  2. Place a gridle plan oven medium heat
  3. Rub the tuna steaks with salt, pepper and a bit of oil (I used 1/2 tbsp)
  4. Once the gridle pan is hot, grill the tuna steaks for 2 to 3 minutes on either side
  5. Once tuna is cooked, remove them from the gridle pan and place them on a plate
  6. Serve the tuna with the olive and herb relish on top, with a side salad and lemon wedges


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