Tuna Tapenade

Yield: Makes 4 servings

Ingredients

• 1/4  cup  chopped pitted kalamata or niçoise olives
• 1/4  cup  diced roasted red bell peppers
• 2  tablespoons  capers, drained
• 2  tablespoons  thinly sliced fresh basil
• 2  tablespoons  extra-virgin olive oil
• 1  teaspoon  anchovy paste, optional
• 4  (6-ounce) ahi tuna fillets
• Extra-virgin olive oil
• 1/4  teaspoon  salt
• 1/4  teaspoon  freshly ground black pepper

Preparation

Combine first 6 ingredients in a small bowl, stirring well. Set aside.

Brush tuna with olive oil; sprinkle with salt and pepper. Grill over medium-high heat 3 minutes on each side or to desired degree of doneness. Serve immediately with olive mixture.

POUR: A glass of Chardonnay makes a fine pairing with meaty fish such as tuna. Try a full-bodied New World (think Pacific Coast) wine such as Geyser Peak. In the mood for red? Pour Calera Pinot Noir from California's Central Coast.