Working on the condiment hoard now, I decided to use up some Noel's Tapenade that had been hanging about (unopened) for ages.
Tapenade is Provençal dish consisting of pureed or finely chopped black olives, capers, anchovies, and olive oil. It may also contain garlic, herbs, tuna, lemon juice, or brandy. Its name comes from the Provençal word for capers, tapéno.
Here is what I did.
Tuna Tapenade
1 tuna steak, about 150g
1/2 jar ready made tapenade (about 65g)
1 serving Stewed Courgettes (see below)
100g fine beans
100g Chantenay carrots
Grill the tuna steak on one side for about 4 minutes, or until half as done as you like.
Turn and top with the tapenade paste. Return to the grill from another 3-4 minutes, until cooked and the tapenade is bubbling.
Served with fine beans, carrots and some Stewed Courgettes
Stewed Courgettes
1 tablespoon olive oil
1 onion, chopped (about 150g)
2-3 cloves garlic
3 fat courgettes (about 450g)
1 can (400g) peeled plum tomatoes in tomato juice
1 tablespoon tomato puree
herbs of your choice - I used thyme, rosemary and basil (about 1/2 teaspoon each, heavier on the basil)
Saute the onion and garlic in olive oil until soft. Add the courgettes, tomatoes, tomato puree and herbs. Cover and simmer until tender and cooked, about 20 minutes.
Makes 2 servings
Nutrition Data per serving
Calories (kcal) 174.7
Carbohydrate (g) 17.4
Protein (g) 7.9
Fat (g) 8.5
Fibre (g) 4.8
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