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Division of Marketing and Development
Florida Department of Agriculture and Consumer Services
Mayo Building, M-9
407 South Calhoun Street
Tallahassee, FL 32399-0800
(850) 617-7300

Florida Department of Agriculture and Consumer Services
Adam H. Putnam, Commissioner

Florida Seafood Recipe

Florida Yellowfin Tuna With Kalamata Olive Salsa

(Photo Below)
1 cup pitted kalamata olives, sliced
1/2 cup froasted red bell pepper, peeled seeded and julienned
1 clove roasted garlic, minced
2 tablespoons basil, chopped
1 teaspoon red chile, minced
1/4 cup loosely packed flat leaf parsley, coarse-chopped
2-3 tablespoons fresh oregano leaves
1 tablespoon fresh lemon juice
1 tablespoon Balsamic vinegar
2 tablespoons extra-virgin olive oil
  cracked pepper (to taste)
1/2 cup feta cheese, crumbled
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:
4  4-ounce fresh tuna steaks, cut 1 inch thick
2 teaspoons extra-virgin olive oil
2 teaspoons lemon juice
1/8 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
1 teaspoon garlic, minced
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

Look for "Fresh from Florida" ingredients at your grocery store.

Florida Yellowfin Tuna With Kalamata Olive Salsa Download High-Resolution Image (JPG)

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