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Yellowfin Tuna With Kalamata Olive Salsa
Courtesy of Florida Agriculture Bureau of Seafood & Aquaculture
Servings: 4
Prep Time: 10 MIn.
Cook Time: 4 Min.
Marinate: 20 Min.
What you need:
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Kalamata Olive Salsa:
1 c. pitted Kalamata olives, sliced
1/2 c. roasted red bell pepper, peeled, seeded and julienned
1 clove roasted garlic, minced
2 Tbsp. fresh basil, chopped
1 tsp. red chile, minced
1/4 c. loosely packed flat leaf parsley, coarse chopped
2-3 Tbsp. fresh oregano leaves
1 Tbsp. fresh lemon juice
1 Tbsp. balsamic vinegar
2 Tbsp. extra virgin olive oil
cracked pepper, to taste
1/2 c. feta cheese, crumbled

Tuna Steaks:
4 (4 oz. ea.) fresh tuna steaks, cut 1-in. thick
2 tsp. extra-virgin olive oil
2 tsp. fresh lemon juice
1/8 tsp. kosher salt
1/8 tsp. freshly ground black pepper
1 tsp. garlic, minced
What to do:
1. Combine all Salsa ingredients (except feta cheese) in a small bowl. Let sit for about 20 min., then stir in the feta cheese and serve. Kalamata Salsa can be made up to 12 hrs. ahead and refrigerated.

To Grill Tuna Steaks:
1. Preheat grill then reduce heat to medium. Rinse steaks and pat dry with paper towels. Brush both sides of steak with oil and lemon juice. Sprinkle kosher salt, pepper, and garlic evenly onto steaks then rub in with fingers.
2. Place steak on grill rack over heat. Grill for 2 min. per side for medium rare center, turning once halfway through grilling. Transfer the fish to plates and top with the salsa.

Recipe Courtesy of Florida Department of Agriculture Bureau of Seafood and Aquaculture Marketing
Nutritional information:
Calories: 461;   Calories From Fat: 282;   Total Fat: 32g;   Saturated Fat: 8g;   Cholesterol: 76mg;   Total Carbs: 11g;   Protein: 32g;  
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