Prep 10 mins
Cook 10 mins
Or chicken or pork or shrimp...I scribbled this down out of a magazine at my dentist's office over ten years ago...and have loved it ever since. It was originally for tuna steaks, but I've branched out and use it on chicken and pork chops, grilled shrimp, halibut...it's a really tasty sauce. I like to serve it over angel hair pasta tossed with some fresh Italian parsley and olive oil. It's a very quick dinner that never fails for company or family.
- 6 tablespoons olive oil
- 4 tuna steaks or 4 chicken breasts or 4 pork loin chops
- 10 kalamata olives, pitted, chopped
- 4 teaspoons capers
- 2 garlic cloves, minced
- 2 teaspoons dijon-style mustard
- 1 1⁄2 tablespoons balsamic vinegar (to taste)
- 2 plum tomatoes, seeded, chopped
- 2 tablespoons water
- 1⁄4 cup roasted red pepper, finely chopped (I use bottled, drained)
- 2 tablespoons green onions, finely chopped (both white & green parts)
- lemon wedge, for squeezing
- Blend together olives, capers, garlic, mustard, vinegar, the tomato, the water, and salt and pepper to taste and slowly add the oil, blending until it is emulsified. (I use my hand blender.)
- Stir in the roasted peppers.
- Season the meat with salt and pepper. Sautée the tuna steaks for 4 to 5 minutes on each side, or until they are just barely cooked through. (if using chicken or pork, cook until done.)
- Pour the dressing into the skillet, heat, and stir in 2 tablespoons of the roasted peppers and 1 tablespoon of the scallion.
- Spoon the dressing over the tuna (or other meat) and serve it with the lemon wedges.