Cook The Book: Grilled Tuna Stuffed With Herbs And Tapenade

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Serious Eats
Nutrition per serving    (USDA % daily values)
CAL
535
FAT
85%
CHOL
43%
SOD
31%

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Ingredients for 6 servings

1 cup fresh basil leaves, roughly chopped

1/4 cup store-bought black olive tapenade

2 tablespoons salt-packed capers, rinsed and roughly chopped

1 anchovy, rinsed and chopped

1 finely chopped Thai chile

3 tuna steaks, 14 ounces each

1/3 cup plus 2 tablespoons extra virgin olive oil

4 tablespoons freshly squeezed lemon juice

2 tablespoons chopped fresh oregano

1 1/2 tablespoons chopped fresh rosemary

1 tablespoon cracked black peppercorns

1 tablespoon finely chopped garlic

3 baby artichokes

Sea salt and freshly ground black pepper

1 tablespoon balsamic vinegar

2 ounces Sartori Stravecchio (or another domestic Parmesan cheese), shaved

2 tablespoons fresh parsley leaves

1 lemon, cut into 6 wedges

Cerignola olives, cut in half (optional)

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