Grilled Tuna With Sun Dried Tomato Olive Caper Relish Recipe Finecooking
GRILLED SALMON W/ SUN-DRIED TOMATO, OLIVE, CAPER, & PARSLEY RELISH RECIPE - (4.5/5)
Provided by á-588
Number Of Ingredients 9
Steps:
- Put sun-dried tomatoes into food processor with steel blade, and process about 30 seconds. Add olives, red onion, and capers, and process about 30 seconds more. Add all remaining ingredients and process about one minutes, or until ingredients are uniform size and well combined. Serve over grilled fish.
TUNA AND SUN-DRIED TOMATO SANDWICHES
Steps:
- In a bowl whisk together the mayonnaise, the yogurt, the garlic paste, the basil, the lemon juice to taste, and salt and pepper to taste and stir in the tuna, the olives, the sun-dried tomatoes, and the scallions. Divide the tuna mixture between the bottom halves of the bread, top the sandwiches with the arugula, and cover them with the top halves of the bread, pressing them firmly.
OLIVE CAPER RELISH
Categories Condiment/Spread Food Processor Olive Side No-Cook Quick & Easy Capers Gourmet Sugar Conscious Vegan Vegetarian Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes about 1 1/2 cups
Number Of Ingredients 8
Steps:
- Pulse all ingredients together in a food processor until coarsely chopped.
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GRILLED TUNA WITH TOMATO, CAPER, OLIVE AND PINENUT SALSA
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- Season the tuna with salt and pepper and picked thyme leaves and set aside at room temperature. Preheat the grill or grill pan to high heat for about 10-20 minutes before you want to cook.
- To make the salsa, saute the garlic and celery in the olive oil with a pinch of salt to soften. Add the tomatoes and chilli and allow that to soften without turning into sauce. Add the olives, capers and pinenuts and allow that to cook for a couple minutes to allow the flavours to meld together. Taste it at this point. Depending on the tomatoes, it may need sugar and/or vinegar. Adjust to your liking. This is meant to be a highly seasoned and punchy garnish.
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- Remove from grill and serve warm or at room temperature with warm tomato salsa and a sprinkle of chopped parsley.
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