Tuna With Orange Scented Olive Tapenade - cooking recipe

Ingredients

2 cups pitted black olives, rinsed
2 None anchovy fillets
2 tbsp capers, rinsed
1 clove garlic, crushed
1 tbsp canola oil
1 tsp finely chopped lemon thyme
1/2 tsp Dijon mustard
1/2 None orange, peel grated and orange juiced
4 None tuna steaks (4-5 oz each)
1/4 cup dry white wine
None None Steamed baby potatoes, baby arugula, lemon wedges, to serve

Preparation

For the tapenade, process olives, anchovies and capers in a food processor until finely chopped, but not a smooth paste. Transfer to a bowl and stir in garlic, oil, thyme, mustard, orange peel and 1 tbsp orange juice.
Preheat broiler on high. Place tuna steaks in a shallow baking dish. Spread each steak with 1 heaping tbsp tapenade. Pour in wine and remaining orange juice. Broil for 5 mins, until fish is opaque, but slightly translucent in center.
Drizzle tuna with pan juices. Serve with steamed baby potatoes, baby arugula and lemon wedges.