Grilled Tuna with Anchovy Vinaigrette and Black Olive-Red Pepper Relish

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  • Level: Easy
  • Total: 30 min
  • Prep: 20 min
  • Cook: 10 min
  • Yield: 4 servings
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1 tablespoon prepared mayonnaise

1/2 cup sherry vinegar

1 1/4 cup olive oil

5 anchovy fillets

1 large shallot, coarsely chopped

2 grilled red bell peppers, peeled, seeded and diced

2 grilled yellow bell peppers, peeled, seeded, and diced

1 cup pitted and coarsely chopped nicoise olives

2 tablespoons minced garlic

2 tablespoons fresh thyme leaves

1/4 cup coarsely chopped parsley

1/4 cup sherry vinegar

1 tablespoon honey

Salt and pepper

4 tuna steaks, 6 ounces each

2 tablespoons olive oil

Salt and freshly ground pepper


  1. Combine mayonnaise, vinegar, olive oil, anchovy fillets, shallots, in a blender and blend until smooth. Season with salt and pepper to taste. Combine peppers, olives, garlic, thyme, parsley, vinegar, and honey in a mixing bowl. Season with salt and pepper to taste. Serve at room temperature. Preheat grill. Brush tuna with olive oil and season with salt and pepper to taste. Grill rare to medium rare. Drizzle with vinaigrette and top with relish.