The relish might be your new favorite sauce! Use it as a topping for chicken or fish, add to a bowl of hot pasta, or spoon it over a brie or goat cheese on a cheese plate.
1 Tbs. (15 g) each: thyme and oregano or 1 tsp. (5 g) of dried each
2 Tbs. (30 ml) organic lemon juice
2 Tbs. (30 g) organic lemon zest
1/4 cup (60 ml) olive oil
1. Combine all ingredients.
ground black pepper
1. Season the tuna.
2. Place tuna in a non-metal dish.
3. Marinate for an hour.
4. Preheat the grill.
5. Grill for about 2 minutes on each side until marked and brown but still pink in the middle.
-modified "The Herb Quarterly"
Serves 4
-Tuna will marinade for an hour-
Marinade:
4 organic garlic cloves, minced1 Tbs. (15 g) each: thyme and oregano or 1 tsp. (5 g) of dried each
2 Tbs. (30 ml) organic lemon juice
2 Tbs. (30 g) organic lemon zest
1/4 cup (60 ml) olive oil
1. Combine all ingredients.
For the Tuna
4 organic tuna steaks, cut 1/2-inch (16 mm) thick (about 1 1/2 pounds/680 g)ground black pepper
1. Season the tuna.
2. Place tuna in a non-metal dish.
3. Marinate for an hour.
4. Preheat the grill.
5. Grill for about 2 minutes on each side until marked and brown but still pink in the middle.
Puttanesca Relish:
4 ounces (115 g) Kalamata olives
1 1/2 Tbs. (30 g) capers
2 anchovy filets, minced
2 organic garlic cloves, minced
15 ounce (425 g) can of organic tomatoes, drained (save the juice for soup or paste)
3 Tbs. (45 g) each chopped: basil and parsley or 3 tsp. (15 g) of dried each
1/2 tsp. (2,5 g) red pepper flakes or to taste
2 tsp. (10 ml) organic lemon juice
2 Tbs. (30 ml) olive oil
1. Use a food processor or
1. Coarsely chop the olives, capers, and tomatoes.
2. Add anchovies, garlic, herbs, and pepper flakes.
3. Stir together.
4. Add the lemon juice and olive oil.
5. Adjust seasoning to taste.
Serve
1. Serve each stake with Puttanesca Relish spooned on top or on the side.
-modified "The Herb Quarterly"
