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  Grilled Tuna in Anchovy Sauce

4 to 6 tuna steaks, about 6 oz each
1 to 2 Tbs olive oil
Salt and freshly ground pepper to taste

Sauce:
1 can (2 oz) anchovies, drained and rinsed
8 to 10 oil-cured or Mediterranean-style black olives, pitted and finely chopped
2 cloves garlic, finely chopped
1/4 cup white wine or chicken broth
2 Tbs chopped parsley
2 Tbs lemon juice
2 Tbs capers, drained
Salt and freshly ground pepper to taste


Brush the tuna steaks with the olive oil and season with salt and pepper. Grill, broil, or pan fry to desired degree of doneness. Combine the sauce ingredients in an electric blender or food processor and process until smooth. Spread a tablespoon of the sauce on each tuna fillet after they have finished cooking and serve immediately, with additional sauce on the side.

Yield: 4 to 6 Servings

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