Tuna With Orange Scented Olive Tapenade

• 2 cups pitted black olives, rinsed
• 2 None anchovy fillets
• 2 tbsp capers, rinsed
• 1 clove garlic, crushed
• 1 tbsp canola oil
• 1 tsp finely chopped lemon thyme
• 1/2 tsp Dijon mustard
• 1/2 None orange, peel grated and orange juiced
• 4 None tuna steaks (4-5 oz each)
• 1/4 cup dry white wine
• None None Steamed baby potatoes, baby arugula, lemon wedges, to serve

1. For the tapenade, process olives, anchovies and capers in a food processor until finely chopped, but not a smooth paste. Transfer to a bowl and stir in garlic, oil, thyme, mustard, orange peel and 1 tbsp orange juice.
2. Preheat broiler on high. Place tuna steaks in a shallow baking dish. Spread each steak with 1 heaping tbsp tapenade. Pour in wine and remaining orange juice. Broil for 5 mins, until fish is opaque, but slightly translucent in center.
3. Drizzle tuna with pan juices. Serve with steamed baby potatoes, baby arugula and lemon wedges.

black olives, anchovy, capers, clove garlic, canola oil, lemon thyme, mustard, orange, tuna, white wine, steamed baby potatoes

Taken from recipes-plus.com/api/v2.0/recipes/27021 (may not work)