Chef, nutritionist & author, Zoe Bingley-Pullin, cooks a healthy & tasty Grilled Tuna with Olives and Basil Tapenade BBQ Recipe.
Prepare the BBQ and light your Heat Beads® BBQ Briquettes (or alternative product).
Season and rub the tuna steaks with 2 tablespoons of olive oil, together with salt and pepper to taste. Leave to marinate for 10-15 minutes
Place all the Tapenade ingredients into a food processor and blend until smooth (if you don’t have a food processor, simply use a mortar & pestle to pound ingredients together). Set aside.
Once briquettes have ashed over, grill the tuna steaks on the BBQ for 3-5 minutes each side (ideally it should still be a little pink on the inside when served).
Remove tuna from the BBQ and plate with a generous spoonful of Tapenade and a salad of your choice. Serve any remaining Tapenade in a small bowl on the table to allow guests to add as they please.
Nutritional analysis per serving (4 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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To celebrate the launch of the Heat Beads® Chimney Booster, we’ve called upon one of Australia’s most-loved chefs to share their favourite recipes which are best cooked over coals.
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