Northwest Fishing Reports

2 cup chopped, pitted kalamata olives
1/2 cup choppes tomatoes
4 tablespoon chopped sun-dried tomatoes, packed in oil
1 teaspoon chopped fresh thyme
1 teaspoon chopped fresh oregano
1 tablespoon olive oil
1 tablespoon capers
2 teaspoon lemon juice
4 large garlic cloves chopped
1/2 red bell pepper diced.
4 baby port mushrooms diced

Tuna:
4 thick tuna fillets
1/2 teaspoon salt
1/2 teaspoon ground black pepper
Directions

In a medium bowl, combine the olives, tomatoes, thyme, oregano, oil, capers, garlic, bell pepper, mushrooms and lemon juice.


Spray a grill rack with nonstick, nonflammable cooking spray. Preheat the grill to medium-high heat.


sprinkle the fish with salt and pepper. Grill the tuna until desired degree of doneness, about 3 minutes per side. Serve the tapenade over the grilled fish. This can be used with any type of tuna and also goes great with Hali or ling as well. Enjoy

NOM!

This makes me realize that we have not had enough culinary posts on the forum in some time. Racfish used to be out there leading the charge. That is a pretty darn nice looking dish you made there. Thanks for sharing. I hope some other "Foodies" post up some good stuff with the holiday right around the corner.