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Tuna Steaks with Sundried Tomato Tapenade

Makes: 4 servings

Prep Time: 60 minutes

Total Time: 75 minutes


  • 1 pound Ahi Tuna Steaks
  • 1½ tablespoons California Sun Dry Sun Dried Julienne Cut Tomatoes with Herbs, diced
  • 3 ounces olives (black or kalamata preferred), pitted and diced
  • 1 lemon, juiced
  • 1 teaspoon ground mustard
  • 1 teaspoon curry powder
  • 1 teaspoon dried basil leaves
  • Dash of salt


  1. Marinate tuna steaks in a sealed plastic bag with lemon juice, ground mustard, curry powder, and dried basil. Refrigerate for one hour.
  2. Preheat oven to 325.
  3. Remove tuna steaks from the marinade. Cook on a lightly greased grill pan over medium heat for five minutes on each side or until cooked through.
  4. Top fish with herbed sun dried tomato and olive mixture. Serve with brown basmati rice and roasted vegetables.

Nutrition Facts Per Serving: 245 Calories, 35 g Protein, 8 g Carbohydrate, 2 g Dietary Fiber, 6 g Fat (1 Sat), 140 mg Sodium, 65 mg Cholesterol



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