Grilled Tuna with Chunky Mediterranean Salsa

Serves: 4


½ cup halved cherry tomatoes

1/3 cup kalamata olives with their pits removed, rinsed and chopped

¼ cup thinly sliced fresh basil, divided

¼ cup Flying Olive Basil or a Single Varietal Extra Virgin Olive Oil

2 Tbsp Flying Olive Traditional 18 Year, Denissimo, or Neapolitan Herb Balsamic Vinegar

2 Tbsp chopped fresh Italian (flat leaf) parsley

2 Tbsp finely chopped shallots

1 Tbsp chopped drained capers

Kosher salt, to taste, if necessary (I find the olives and capers are salty enough)

4 (6 oz) fresh tuna steaks

Cooking spray

¾ tsp black pepper, divided

For the Salad:

4-8 cups of arugula

1 tsp fresh lemon juice

1 tsp Flying Olive Sicilian Lemon Balsamic Vinegar


Stir together the tomatoes, olives, 2 Tbsp of basil, 2 Tbsp of Flying Olive EVOO of Choice, Dark Balsamic Vinegar of Choice, parsley, shallot, and capers. Taste and add salt, if desired.

Heat a grill pan or cast-iron skillet over high. Coat the pan with cooking spray. Using a little EVOO, brush the tuna on all sides of the tuna steaks. Sprinkle tuna with salt and pepper. Grill tuna to desired degree of doneness, about 2 minutes per side for medium-rare. Take the tuna out of the pan and let it stand Let it stand, under foil, for 2-3 minutes. Leave the steaks whole or cut the steaks, against the grain, into ½” slices.

For the Salad:

Whisk together the lemon juice, Flying Olive Sicilian Balsamic, and remaining ¼ tsp of pepper. Adjust tartness by adding more lemon juice or Flying Olive Sicilian Balsamic. Add the arugula to a large bowl. Just before you are ready to serve the tuna, add ½ of the dressing to the arugula. Toss. Add more dressing as desired. Place ¼ of the arugula on each plate. Place the tuna steak over the arugula. Spoon the salsa over the tuna. Sprinkle of the remaining 2 Tbsp of basil. Serve.

Inspired by a recipe in Cooking Light Magazine, August 2018.

Submitted by Barb L.