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Grilled Tuna With Olive Tapenade

By Paula Deen


Difficulty: Easy

Prep time: 15 minutes

Cook time: 15 minutes

Servings: 15


  • 1/2 cup pitted chopped kalamata olives
  • 1/2 cup chopped green olives with pimientos
  • 1 tablespoon (packed in oil), chopped sun-dried tomatoes
  • 1 teaspoon chopped fresh thyme
  • 1 teaspoon fresh oregano
  • 1 tablespoon olive oil
  • 1 tablespoon capers
  • 1 teaspoon lemon juice
  • 4 (6 to 8 oz) 1-inch thick tuna fillets
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper


In a medium bowl, combine the olives, tomatoes, thyme, oregano, oil, capers and lemon juice.

Spray a grill rack with nonstick, nonflammable cooking spray. Preheat the grill to medium-high heat.

Sprinkle the fish with salt and pepper. Grill the tuna until desired degree of doneness, about 3 minutes per side. Serve the tapenade over the grilled fish.