Tapenade of Anchovies, Black Olives, Capers and Parsley over Grilled Tuna Steak with Grilled Polenta

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I love Emeril, but the tapenade was inedible. Very strong and very fishy.
Sorry...

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This was a really good recipe. I love tapenade, and this is a really nice version. I did take the advice of other reviewers and zested the lemon rather than using whole, and rinsed the capers, anchovies and olives to lower the sodium content. Though we ate every bit of the tuna :-, I have quite a bit of the tapenade left over, and am looking forward to using it in another recipe.

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The tapenade is out of this world and can be used for anything! I had my doubts about putting the whole lemon in the mix but that was a stroke of genius.

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The tapenade in this recipe is fabulous. I didn't find it at all fishy, as someone else noted. Several things to keep in mind:

Anchovies, capers, and olives should all be thoroughly rinsed before using in this dish. These three ingredients are very salty, and rinsing them will temper this. Also, please don't use canned black olives - they are tasteless. Try to find real olives at a Mediterranean bar, or use a good quality jarred black olive.

Emeril tells you to throw the entire lemon into the food processor. This is okay, but there's a lot of white pith, which is bitter. You'd be better off zesting the lemon and using the juice and the zest, leaving the white pith out.

This tapenade, while good with the tuna, is very versatile and can be used as a base for bruschetta, as a topping for hamburgers, or as a pasta sauce, if you dilute it with some pasta cooking water.

The recipe makes a HUGE amount, so you'll have plenty left over.

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Sorry to disagree with everyone. The tapenade was inedible. Very strong and very fishy. I am just glad that I tasted it before ruining a nice piece of tuna. Yuk.

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great and very easy

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Delicious layers of easily, quickly prepared food for a summer night.

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Beautiful presentation
Nice mix of textures
Tasty