Tuna With Orange Scented Olive Tapenade

• 2 cups pitted black olives rinsed
• 2 anchovy fillets
• 2 tablespoons capers rinsed
• 1 clove garlic crushed
• 1 tablespoon canola oil
• 1 teaspoon lemon thyme finely chopped
• 1/2 teaspoon dijon mustard
• 1/2 orange peel grated and orange juiced
• 4 tuna steaks 4-5 oz each
• 1/4 cup dry white wine
• lemon wedges
• baby potatoes
• baby arugula

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, garlic, canola oil, lemon thyme, dijon mustard, orange, white wine, lemon wedges, baby potatoes, baby arugula

Taken from www.yummly.com/recipe/Tuna-with-Orange-Scented-Olive-Tapenade-1402740 (may not work)