Commissioner Adam H. Putnam


Yellowfin Tuna With Kalamata Olive Salsa

Yellowfin Tuna With Kalamata Olive Salsa



Combine all ingredients (except feta cheese) in a small bowl. Let sit for about 20 minutes, then stir in the feta cheese and serve. Kalamata Salsa can be made up to 12 hours ahead and refrigerated.

To Grill Tuna Steaks:


Preheat grill then reduce heat to medium. Rinse steaks and pat dry with paper towels. Brush both sides of steaks with oil and lemon juice. Sprinkle kosher salt, pepper, and garlic evenly onto steaks then rub in with fingers. Place steak on grill rack over heat. Grill for 2 minutes per side for medium rare center, turning once halfway through grilling. Transfer the fish to plates and top with the salsa.


4 servings

Nutritional Value Per Serving

Calories 461, Calories From Fat 282, Total Fat 32g, Saturated Fat 8g, Trans Fatty Acid 0g, Cholesterol 76mg, Total Carbohydrates 11g, Protein 32g, Omega 3 Fatty Acid 0g

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