Chef, nutritionist & author, Zoe Bingley-Pullin, cooks a healthy & tasty Grilled Tuna with Olives and Basil Tapenade BBQ Recipe.


  • 4 x 100gm tuna steaks

  • 2 tablespoons olive oil

  • Salt and pepper to taste

  • Tapenade

  • 1 large red capsicum, seeds removed, chopped

  • 1 cup Ligurian olives, pips removed

  • ½ cup basil

  • 2 tablespoons lemon juice

  • ¼ cup olive oil


  • 1.

    Prepare the BBQ and light your Heat Beads® BBQ Briquettes (or alternative product).

  • 2.

    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

  • 3.

    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.

  • 4.

    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).

  • 5.

    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 information

Nutritional analysis per serving (4 servings)

  • Energy 694kj
  • Fat Total 64g
  • Saturated Fat 9g
  • Protein 25g
  • Carbohydrate 4g
  • Sugar 1g
  • Sodium 544mg

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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