Ahi Tuna w Black Olive Tapenade

[alex2678]

You can use fresh Tuna steaks, Salmon, or even Chicken and it still comes out great.

Ahi Tuna (Optional: Black Pepper/Fennel Crusted)

Tapenade

1 1/2 cups Kalamata or Gaeta olives, pitted
3 tablespoons capers, drained
2 garlic cloves, finely minced
1/4 cup minced fresh parsley leaves
1/2 teaspoon salt
1/8 teaspoon freshly ground black pepper
1/4 cup extra virgin olive oil

In a food processor or mortar, combine the olives, capers, garlic, parsley, salt, and pepper. Slowly add the oil and pulse or work with the pestle into a coarse paste, retaining some bits of olive and caper for texture.

Spread mixture on top of fish and bake to however you like. You can drizzle it with any premade balsamic viniagrette to finish.

 

[obiwan9962]

You can use fresh Tuna steaks, Salmon, or even Chicken and it still comes out great.

Ahi Tuna (Optional: Black Pepper/Fennel Crusted)

Tapenade

1 1/2 cups Kalamata or Gaeta olives, pitted
3 tablespoons capers, drained
2 garlic cloves, finely minced
1/4 cup minced fresh parsley leaves
1/2 teaspoon salt
1/8 teaspoon freshly ground black pepper
1/4 cup extra virgin olive oil

In a food processor or mortar, combine the olives, capers, garlic, parsley, salt, and pepper. Slowly add the oil and pulse or work with the pestle into a coarse paste, retaining some bits of olive and caper for texture.

Spread mixture on top of fish and bake to however you like. You can drizzle it with any premade balsamic viniagrette to finish.

as a professional chef i'd say that's some good eating
personally i would make sure i use flat leaf parsely (more flavour)
even a touch of basil or fennel bulb
and a few anchovies (be surprised........gives it a tang of the sea that you wouldn't miss unless you made it with them before but afterwards if you skip it the flavour will seem bland)
cheers and k

 

[alex2678]

as a professional chef i'd say that's some good eating
personally i would make sure i use flat leaf parsely (more flavour)
even a touch of basil or fennel bulb
and a few anchovies (be surprised........gives it a tang of the sea that you wouldn't miss unless you made it with them before but afterwards if you skip it the flavour will seem bland)
cheers and k

Hey you're right. I made it with Monkfish last time with anchovies and it tasted a lot better. The fresh basil sounds like a good addition too. Next time I might try a combination of black and spanish olives with some carmelized onions added to the mix. Maybe some fresh thyme as well. I saw that on a menu at a local restaurant served on a crostini with goat cheese.

 

[obiwan9962]

Hey you're right. I made it with Monkfish last time with anchovies and it tasted a lot better. The fresh basil sounds like a good addition too. Next time I might try a combination of black and spanish olives with some carmelized onions added to the mix. Maybe some fresh thyme as well. I saw that on a menu at a local restaurant served on a crostini with goat cheese.

kewl kewl now you're understanding a true chef's love of food
you might want to try morrocan olives if you can ever find them
spanish olives are floral compared to greek or italian or french but morrocans are almost like a combo of all of them
carmelized onions would work yea so would shallots
thyme works well too
actually the original recipe of tapenade called for herbs d'provence that includes thyme
also rosemary lavender and basil

 

[obiwan9962]

by the way tapenade and goat cheese go really really well with shrimp