Grilled Tuna with Castelvetrano Olive Relish
Grilled tuna with Castelvetrano olive relish, served with fennel and leeks. Perfect for seafood lovers!
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Cooking tools:
- Oven
- Baking sheet
- Mixing bowl
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Tongs
- Spatula
- Serving platter
- Colander
Ingredients
- 4 tuna or swordfish steaks, each about 6 ounces
- Extra virgin olive oil
- Salt
- freshly ground black pepper
- 1 fennel bulb, trimmed, sliced into 1/4-inch wedges
- 2 leeks, cleaned and cut into 1/2-inch rounds
- 2 lemons, sliced into thin rounds, plus wedges for serving
- 1/2 cup chopped flat-leaf parsley
- 1/2 cup pitted, roughly chopped Castelvetrano olives
- 1 large shallot, peeled and diced
- 1/4 cup diced red bell pepper
- 3 tablespoons white wine vinegar
- 1/4 cup plus 2 tablespoons extra virgin olive oil
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