Grilled Tuna with Saucy White Beans topped with Rosemary Olive Tapenade and Feta Cheese

Grilled Tuna with Saucy White Beans
topped with Rosemary Olive Tapenade and Feta Cheese

Sounds fancy and bit  “gourmet, right?”  This dish looks impressive and it tastes like something you’d get at a pricey restaurant, but it’s so easy to make.  This is a 30-Minute Meal that you’d be proud to serve to your guests.

Note:  I used up the remaining sauce from the jar I opened last night to make the delicious Moussaka.  I selected grill seasoning for chicken to season the tuna as it is milder and often contains herbs which compliment the tuna. 

Serves 4.

2   6 ounce Tuna Steaks

Drizzle Extra Virgin Olive Oil

Grill Seasoning for Chicken, to taste

1  15 – 16 ounce can Cannellini Beans

16 ounces Red Pasta Sauce with Sweet Peppers (suggest Barilla Calebrese)

2 tablespoons Grated Parmesan and Romano Cheese

Crushed Red Pepper, to taste

For the Rosemary Olive Tapenade:

10 large Green Queen Olives Stuffed with Pimento, chopped

1 teaspoon Capers

1 teaspoon dried Rosemary

1/8 cup Extra Virgin Olive Oil

Other:

Crumbled Feta Cheese

Cooking Spray for Grill

Spray Grill with cooking spray.  Preheat grill to 300 degrees.

Drizzle Tuna Steaks with Extra Virgin Olive Oil and sprinkle with grill seasoning, patting the seasoning in the flesh of the fish.

In a medium sauce pan, add beans, sauce, and grated cheese and crushed red pepper.  Bring to boil and reduce to simmer, about five minutes.

Grill fish 2 – 3 minutes each side; longer if you want it more well done.

Top a dollop of beans with fish.  Top that off with the olive mixture and crumbled feta.

Suggestion:  Serve with sautéed spinach with garlic.