Ingredients:
- 3 Tbs. olive oil
- 1 cup seedless purple grapes, some cut in half
- 1/2 cup pitted oil-cured black olives, coarsely chopped
- 4 ahi tuna steaks, each about 5 oz. and 1/2 inch thick
- 1 tsp. salt
- 1 tsp. freshly ground pepper
- 3 Tbs. pine nuts
Directions:
Preheat an oven to 450°F.
Pour 1 Tbs. of the olive oil into a shallow baking dish just large enough to hold the tuna steaks in a single layer. Add the grapes and olives and stir to coat evenly with the oil. Arrange the tuna steaks among the olives and grapes, sprinkle with the salt and pepper, and drizzle with the remaining 2 Tbs. olive oil. Sprinkle the pine nuts over all.
Transfer the baking dish to the oven and roast until the lower one-third of the tuna steaks are opaque, about 10 minutes. Turn the tuna steaks over and cook until opaque on the other side but still pink in the center for medium-rare, 5 to 8 minutes more.
Place a tuna steak on each warmed plate and spoon the grape and olive mixture alongside. Serve immediately. Serves 4.
Adapted from Williams-Sonoma Eating by Color, by Georgeanne Brennan, Dana Jacobi & Annabel Langbein (Oxmoor House, 2007).