Tuna Tapenade

Ingredients

• 24 ounce ahi tuna fillets 
• 1 teaspoon anchovy paste 
• 0.3 teaspoon pepper black freshly ground
• 2 tablespoons capers drained
• 2 tablespoons basil fresh thinly sliced
• 2 tablespoons olive oil extra-virgin
• 4 servings olive oil extra-virgin
• 0.3 cup niçoise olives pitted chopped
• 0.3 cup roasted bell peppers diced red
• 0.3 teaspoon salt 

Equipment

• bowl
• grill

Directions

1. Combine first 6 ingredients in a small bowl, stirring well. Set aside.
2. Brush tuna with olive oil; sprinkle with salt and pepper. Grill over medium-high heat 3 minutes on each side or to desired degree of doneness.
3. Serve immediately with olive mixture.
4. POUR: A glass of Chardonnay makes a fine pairing with meaty fish such as tuna. Try a full-bodied New World (think Pacific Coast) wine such as Geyser Peak. In the mood for red?
5. Pour Calera Pinot Noir from California's Central Coast.